A large proportion of my meals involve avocado, and when barbecues are concerned, their typical form factor is guacamole, either as a tasty starter or as a companion to grilled veggies (especially when they’re grilled with chilli powder and lime). I decided to riff on my usual guacamole technique by adding broad beans to the mix. I coarsely mashed the broad beans so that the “guacamole” had some nice texture, then added avocado (obviously), lemon, garlic, salt and pepper. You could add mint or other herbs, too, but I kept it simple - this was all about the broad beans for me!
The bonus to this “guacamole" is that it helps stretch the broad beans a bit - if you’ve ever shelled and double-podded broad beans, then you know that what can seem like a whole lot of broad beans at the start often winds up as just a small handful of precious beans. They’re still worth every effort, though.
For the record, we ended up grilling some cabbage and carrots, too, and served it all with the broad bean guacamole, plus homemade bread to pile it all onto. A perfect summer meal, made almost entirely out of vegetables.