Recipe: Broad bean bruschetta

Also known as fava bean, in the pea family and has been grown for hundreds of years and used all over the world. Can be eaten raw, but when fully mature is most often eaten steamed or boiled. Can also be roasted or fried, think Spanish "habas fritas". rå, men som mogen äts den oftast ångad eller kokad. Kan också grillas eller fritteras, som spanska “habas fritas”.

We often serve them as a side dish or incorporate them in a stew or sauce. But a favourite is broad bean bruschetta.

Ingredients

Method

  • A bunch of broad beans (can also add in peas if needed)
  • A handful of fresh mint, chopped
  • Some olive oil
  • A small piece of finely chopped preserved lemon (or a dash of lemon juice, grated lemon rind and a pinch of salt)
  • Black pepper
  • Sliced sourdough bread, toasted
  • A garlic clove, cut in half lengthwise
  • A small amount of grated parmesan cheese (or toasted seeds or mint as vegan option)
  1. Pod the beans. Boil for 1-2 minutes, let cool a little and then squeeze out the inner beans from their skins.
  2. Mash the beans using a fork or keep them almost whole (as in the picture) and mix with the mint, olive oil and lemon
  3. Season to taste
  4. Brush some olive oil onto one side of the toasted bread and rub the garlic clove onto the toast.
  5. Top the toast with broad bean mix and sprinkle with parmesan cheese or seeds/mint.