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Crushed pea and broad bean bruschetta
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200g fresh peas
200g fresh broad beans
5 tbsp extra virgin olive oil
1 lemon, zest and juice
1 tbsp grated pecorino, plus extra to serve
small handful mint leaves, chopped
1 tsp dried chilli flakes
4 thick slices crusty bread
1 garlic clove, halved
1. Cook the peas and broad beans in boiling salted water for 3 minutes, then drain and refresh under cold running water. Tip into a bowl. Slip the broad beans from their skins and return the beans to the bowl. Mash very roughly using the back of a fork.
2. Pour in 4 tbsp oil, then stir in the lemon zest and juice, cheese, mint and chilli; season. Toast the bread; rub with the cut side of the garlic. Drizzle over the remaining 1 tbsp olive oil, then spoon over the crushed peas and beans; finish with a little more pecorino.
This recipe first appeared in Waitrose Food, August 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in July 2018.