I’m still working my way through last week’s veg box- there’s broad beans a-plenty! 

I love the delicious fresh taste of broad beans on a salad, but decided to make a pate to top an impromptu loaf I baked this morning. I’ve saved some for lunch tomorrow- to get the week off to a healthy start!

Team the seasonal tender beans with lemon, flat-leaf parsley and a touch of chilli for a true taste of summer. Now all we need is this sunshine to last. 

Serves 2 or 1 hungry snacker 

200g fresh broad beans, podded 
2 tbsp plain soya yoghurt 
Juice of 1/2 unwaxed lemon 
Handful of fresh flat-leaf parsley 
1/4 red chilli, deseeded and chopped 
Sprinkle of sea salt 

1. Place all of the ingredients in a blender and blend until semi-smooth. 
2. Spoon into a dish and cool in the fridge for 1-2 hours to set slightly. Serve chilled. 


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