Page title and description

Crushed broad bean bruschetta
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
PT10M
Cooking time:
10 min
PT10M
-
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.