Broad Bean Pate

|Broad Bean paté|broad beans mint|750g broad beans fresh and removed from pods or frozen200g parmesan finely grated1 bunch fresh mint roughly choppeddash of fresh lemon juice4 tablespoon extra virgin olive oil|Cook the broad beans in boiling water for 3-4 minutes. They should still be firm. Drain and leave to cool a little.Shell the broad beans then blitz in a food processor with the mint olive oil and lemon juice to a rough paste.Stir in the parmesan - or blitz again for a smoother textureAdd salt and pepper to taste and more lemon juice oil or water if the pate is too thick.Spread on toasted ciabatta for a delicious summery starter|30.00 minutes|10|Delicious Magazine