Broadbean Dip

Ingrédients

• 1 cuillère à café chili flakes
• 1 pincée pepper
• 1/4 cuillère à café salt
• 1 cuillère à soupe red wine vinegar
• 3 cuillères à soupe olive oil
• 1/2 citron donne lemon juice
• 1 gousse garlic, chopped
• 3 cups broad beans, shelled
• 1 lb endive, chopped

Directives

1. Cook shelled beans in boiling salted water for 30 seconds, then drain, reserving 1 cup of cooking liquid.
2. Cool beans then squeeze from skins.
3. Cook beans and garlic in 2 tbsp olive oil in a heavy based fry pan for 20 minutes until beans are soft, breaking beans up and adding enough cooking water to form a coarse paste.
4. Process beans in a food processor to a smooth paste.
5. Stir in lemon juice, 2 tbsp olive oil and season to taste.
6. Toss endive over high heat in some olive oil until just wilted, add vinegar and chilli flakes and season.