Seasonal local food recipe No.237 – Crushed broad bean bruschetta Ⓥ
A delicious snack or starter from Riverford Organic Farms via West Country FoodLover magazine.
Serves: 4
Preparation time: 10 minutes
Cooking time: 5 minutes
Ingredients
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
Method
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.
