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Broad bean puree with shanklish recipe

Broad bean puree with shanklish
Broad bean puree with shanklish

Serves 6
Preparation 10min
Cooking 15min
Skill level Easy

Angela Nahas


1 x 280 g baguette, thinly sliced
60 ml (¼ cup) extra virgin olive oil
500 g frozen broad beans, thawed
2 garlic cloves, crushed
1 lemon, juiced
oregano leaves and shanklish (see Note), to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Makes 1¾ cups.

Preheat oven to 160°C. Place baguette slices in a single layer on 2 oven trays and brush with 1 tbsp oil. Bake, swapping trays halfway, for 12 minutes or until golden.

Meanwhile, peel broad beans and place in a bowl with remaining 2 tbsp oil, garlic and lemon juice. Coarsely crush beans with a fork, season with salt and pepper, and serve on baguette crisps with oregano and shanklish.

Serve with baked gorgonzola gnocchi and horse and carriage punch a la Simon Ford.

• Shanklish is a hard sheep’s-milk cheese that’s often coated in spices; it is available from Middle Eastern food shops.

As seen in Feast Magazine, Issue 16, pg60.

Photography by Brett Stevens

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