Broad bean bruschetta

This is one of our favourite ways to enjoy broad beans. In addition, we think it’s a great alternative to avocados, avoiding the journey halfway around the world to get to the table.

  • A bunch of broad beans, the more the better (if you’ve not got enough, add a few peas)
  • A handful of fresh mint, chopped
  • A little olive oil
  • A small piece of finely preserved lemon (or a dash of lemon juice, a little grated lemon peel and a pinch of salt)
  • Black pepper
  • Sliced sourdough bread, lightly toasted
  • Garlic clove, divided lengthwise
  • A little grated parmesan cheese (alternatively roasted seeds or mint as a vegan alternative)

Cook the broad beans for 1-2 minutes, leave to cool a little, then press out the inner beans out of their shells. Mash the beans roughly with a fork or have them almost whole as in the picture, then mix with the mint, olive oil and lemon, season with pepper. Lightly toast the bread. Sprinkle some olive oil on the toast and then rub the garlic halves on one side of toast. Put the broad bean mix on top and sprinkle on the parmesan cheese or seeds/mint.