By Nadine Smith 

    This creamy on-trend delight is definitely one to try. Perfect for sharing!  

    Serves 4


    • 100g unsalted butter, at room temperature
    • 8 pods of broad beans, beans removed and outer husks discarded
    • 1 sprig of mint, finely chopped
    • 3 cloves garlic, wrapped in foil and baked slowly at 160C for 20 minutes until soft
    • 2 tsp dukkah
    • 1/2 tsp salt flakes
    • 1 lime, cheeks cut away for squeezing
    • 1 crusty baguette, cut into slices 
    • 2–3 tbs Extra Virgin Olive Oil (EVOO)


    Prepare the broad beans by blanching them in a small pot of simmering water for just 2 minutes. 

    Drain and refresh the beans in cold water – don’t leave sitting in the water for too long. 

    Slip off the outer thick skin & discard. 

    Transfer the bright green pearls to a chopping board. 

    Add the cloves of roasted garlic (papery skins also discarded) and with the back of a fork roughly mash the two together.

    Place your butter in a bowl with beaters attached and whip for 7–8 minutes until pale and creamy. The butter will aerate and increase in volume. 

    Transfer to your serving plate, with a palate or butter knife, smear teaspoonfuls onto the base of a plate. 

    Layer over the mashed broad beans, followed by the mint, dukkah & salt flakes. 

    Heat a char grill or bbq, brush the baguette slices with EVOO and char each side until nicely coloured. 

    Serve immediately alongside your vibrant tasty butter board with freshly squeezed lime juice.


    Inner west food specialist Nadine Smith’s recipes are seasonally inspired, created and tested to easily recreate and enjoy at home.

    Find more of Nadine’s produce driven, delicious recipes on Instagram at @nadinexox.

    Our content is a labour of love, crafted by dedicated volunteers who are passionate about the west. We encourage submissions from our community, particularly stories about your own experiences, family history, local issues, your suburb, community events, local history, human interest stories, food, the arts, and environmental matters. Below are articles created by community contributors. You can find their names in the bylines.

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