Advertisement

Ingredients

  • 300g broad beans, blanched and double-podded
  • a handful rocket
  • 1 clove garlic
  • 30g pecorino or vegetarian alternative, plus extra to serve
  • 1/2 lemon, tested and juiced
  • 75ml extra-virgo olive oil
  • 6 slices sourdough, toasted
  • a pinch chilli flakes, optional

Method

  • STEP 1

    In a food processor blitz ¼ of the broad beans, all the rocket, garlic, pecorino, lemon zest and juice with the olive oil and some seasoning. Add the remaining broad beans and pulse a few times to leave it chunky.

  • STEP 2

    Spoon onto the toast, sprinkle with chilli flakes and drizzle with olive oil.

Authors

Adam Bush Chef Portrait
Adam BushDeputy food editor
Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.1 rating
Advertisement
Advertisement
Advertisement