zoom Crushed pea and broad bean bruschetta

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    Crushed pea and broad bean bruschetta

    • Preparation time: 15 minutes
    • Cooking time: 5 minutes
    • Total time: 20 minutes

    Serves: 4


    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. 

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    This recipe first appeared in Waitrose Food, August 2018 issue. Download the Waitrose Food app for the full issue


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    2 stars