Crushed Broad Bean Bruschetta
Tuesday, 30th May 2017 by Rachel
broad beans

British Spring veggies are in full swing and this week I'm looking at broad beans. Fresh, crisp and sweet these beauties are a delicious accompaniment to many dishes but sometimes they need to stand alone and be the star of the show! I piled this onto a sourdough walnut bread for a tasty lunch. For the non-vegetarian, try adding a bit of crispy bacon or serve it with some steamed fish.

Serves 1 large portion


200g fresh broad beans, podded

1/2 a clove of peeled garlic

15g Feta cheese

Juice from half a lemon

4/5 mint leaves, finely chopped

1 tbsp extra virgin olive oil

Salt and pepper


Pod your beans and add them to a saucepan of boiling water with a pinch of salt and add the garlic. Boil for around 3-4 minutes and taste one to check if they're cooked then drain. refresh under cold water, drain again, then peel from their skins

If you have a pestle and mortar, add the beans and garlic and lightly crush. You can also do this in a bowl with a potato crusher or a fork.

Mix in the crumbled feta, chopped mint leaves, lemon juice and oil then season to taste.