Crushed broad bean bruschetta

Name: Crushed broad bean bruschetta
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4

Starter Serves 4 20 min

A delectable vegetarian springtime starter. If you make this early in the broad bean season, while they're still small and soft, you can skip the double podding that broad beans usually call for. Two lovely additions: spread your toasted bread with a little fresh ricotta before piling on the beans, or top the crushed beans with crispily fried pancetta or bacon lardons.

Ingredients

500g broad beans (weight in their pods), podded
1 lemon
olive oil
2 tbsp Parmesan, grated, and more to serve
small bunch mint leaves, finely chopped
pinch dried chilli flakes
thin slices of sourdough or ciabatta
1 garlic clove
salt and pepper

Method

Prep time: 10 min

Cooking time: 10 min

Step 1
Boil the beans in salted water for 3-5 minutes until tender, then mash roughly with a fork.
Step 2
Finely zest the lemon, then squeeze the juice of one half into the beans.
Step 3
Stir in 4 tablespoons of olive oil, the lemon zest, Parmesan, mint and chilli. Season with salt and pepper to taste (you may want a little more lemon juice too).
Step 4
Toast, grill or griddle the bread, then rub with a cut clove of garlic.
Step 5
Drizzle with some olive oil, then pile on the broad bean mixture and grate over a little more cheese to serve.