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Ingredients
200g fresh podded broad beans (about 500g in the pod)
40ml extra virgin olive oil, plus extra to drizzle
¼ x 25g pack mint, leaves finely sliced, plus extra to serve
¼ tsp chilli flakes
1 lemon, juice of ½, ½ in wedges
2 slices sourdough bread
125g pack soft goats’ cheese
Method
Cook the beans in salted boiling water for 1½ minutes. Drain and run under cold water. Peel off the outer skins, if liked. Transfer to a pestle and mortar, then roughly smash. Stir in the oil, mint, chilli and 2 tsp lemon juice; season.
Toast or griddle the bread. Spread on the cheese, season, then spoon over the bean mixture. Serve straight away with lemon wedges, extra mint and a drizzle of olive oil.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
2,551kJ/ 613kcals
Fat
41g
Saturated Fat
13g
Carbohydrates
36g
Sugars
4g
Fibre
6.6g
Protein
21g
Salt
1.2g
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