Mint, broad beans and goat’s cheese are a classic combination for good reason
but peas or sautéed greens also work a treat. Use a bowl and rolling pin or the end of a bottle to crush the broad beans if there’s no pestle and mortar available.
- Prepare15 mins
- Cook5 mins
- Total time20 mins
Cook the beans in boiling, salted water for 3 minutes. Drain and run under cold water. Peel off the 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.