Ingreadient :

• 375g blanched and peeled broad beans
• 1 tsp Dijon mustard
• 3g salt
• 75g tahini
• 75g cooked chickpeas
• 1/2 garlic clove
• 100ml potato water (water used to cook potatoes – from below)
• 100ml vegetable oil
• 25g grated parmesan

Truffle Pesto

• 25g parmesan or vegetarian alternative
• 25g summer truffle
• 100ml rapeseed oil
• splash of truffle oil
• 6 Jersey Royal potatoes (each about 6 x 3cm)
• 200g yellow beans – or fine green beans if yellow not available
• 3 medium grezzina courgettes
• 100ml extra virgin olive oil
• Piece of parmesan to grate

Direction :

1. Place all the ingredients into a food processor and blend into a textured hummus. Check the seasoning and just if necessary. Transfer to a bowl, cover and chill. Remove from the fridge an hour before serving.
2. Grate the truffle and parmesan into a small bowl and add the rapeseed oil, truffle oil and a  pinch of salt. Mix and set aside.
3. Cook the Jersey Royal potato in salted water from cold – until just tender. Allow to cool to room temperature in the cooking water.
4. Blanch the yellow beans in salted water at a rolling boil until tender – about 3 minutes. Drain and refresh in iced water for two minutes. Drain again and set aside on absorbent paper to dry.
5. Cut the courgette in half and cook in boiling salted water for 1 minute. Remove and pat dry with a tea towel. Brush with olive oil and scorch with a blow torch – or grill under a hot grill for 3 – 4 minutes.