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  • Seasonal local food recipe No.237 – Crushed broad bean bruschetta Ⓥ

    Posted on July 27th, 2014 charlotte No comments

    A delicious snack or starter from Riverford Organic Farms via West Country FoodLover magazine.

    broadbeans-in-pod-camelcsaServes: 4

    Preparation time: 10 minutes
    Cooking time: 5 minutes

    500g broad beans (weight in their pods), podded
    1 lemon
    good olive oil
    2 tbsp grated parmesan or vegan equivalent + more to serve
    small bunch mint leaves, finely chopped
    pinch of dried chilli flakes
    thin slices of sourdough/ciabatta
    1 garlic clove, peeled  

    Boil the beans in salted water for 3-5 mins until tender, then mash roughly with a fork. Finely zest the lemon, then squeeze the juice of one half into the beans. Stir in 4 tbsp olive oil, the lemon zest, parmesan, mint and chilli. Season with salt and pepper to taste (you may want a little more lemon juice too).

    Toast, grill or griddle the bread, then rub with a cut clove of garlic. Drizzle with some olive oil, then pile on the broad bean mixture and grate over a little more cheese to serve.         

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