Waitrose and Partners
Crushed peas & broad beans on toast

Crushed peas & broad beans on toast

Late spring and early summer is when veg is at its most squeaky-fresh. Enjoy the pop of peas and broad beans in this verdant dish.

4 out of 5 stars(1) Rate this recipe
  • Serves4
  • CourseStarter
  • Prepare15 mins
  • Cook5 mins
  • Total time20 mins
  • PlusCooling

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  • 200g broad beans, podded
  • 200g fresh peas
  • 4 tbsp extra virgin olive oil, plus 1 tbsp for drizzling
  • 1 lemon, zest and juice
  • 1 tbsp grated pecorino cheese
  • Small handful mint, leaves chopped
  • 1 tsp dried chilli flakes
  • 4 x 40g slices crusty bread
  • 1 garlic clove, halved


  1. Cook the broad beans in boiling salted water for 3 minutes, then drain and refresh under cold running water. Remove from their skins and set aside.

  2. Cook the peas in boiling salted water for 2 minutes, then drain and add to the broad beans. Mash very roughly with a fork. Pour in the olive oil, squeeze over the lemon juice and season with a little salt. Cool the mixture to room temperature.

  3. Stir in the lemon zest, pecorino, mint and chilli. Taste and adjust the seasoning, if necessary.

  4. Grill or toast the bread until golden on both sides, then rub one side of each slice gently with the cut garlic to flavour it. Drizzle over the remaining 1 tbsp olive oil and top with the broad beans and peas, grating over a little extra pecorino if liked.


Typical values per serving when made using specific products in recipe


1,515kJ/ 363kcals



Saturated Fat












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4 out of 5 stars1 rating