This dish combines home-grown ingredients with global influences by topping Italian bruschetta with British broad beans.
Serves2
CourseStarter
Prepare15 mins
Cook5 mins
Total time20 mins
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.
