• 250 g (8 oz) podded broad beans (you will need about double this quantity if buying in the pod)
  • 2 tablespoons chopped mint
  • 1 tablespoon chopped flat leaf parsley
  • finely grated rind of 1 lemon
  • 2 spring onions, finely chopped
  • 1 garlic clove, crushed
  • 12 slices of French bread
  • 2 tablespoons chilli oil
  • salt and pepper
  • rocket, to garnish
  • lemon wedges, to serve

Cook the broad beans in a saucepan of boiling water for 3 minutes. Drain, rinse under cold water and drain again. Pop the beans out of the outer skins and put in a bowl.

Crush the beans lightly with a potato masher, then stir in the mint, parsley, lemon rind, spring onions and garlic. Season with salt and pepper.

Heat a griddle pan or frying pan until hot. Brush the bread slices with the chilli oil, add to the hot pan, in batches, and cook for 1 minute until toasted and crisp. Turn and cook on the other side for 1 minute.

Spoon the broad bean mixture on to the toasts, garnish with rocket and serve with lemon wedges for squeezing over.

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