Smashed broad beans on toast
- Preparation and cooking time
- Total time
- Easy
- Makes 6
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.