Events and Celebrations

Broad Bean and Pea Crostini

cook 20 mins
  • 75 ml (3 fl oz) olive oil
  • 1 lemon
  • 2 garlic cloves, peeled
  • 300 g (10 oz) broad beans
  • 300 g (10 oz) peas
  • 6 slices of sourdough bread
  • handful of mint leaves
  • salt and pepper
  • 2 radishes, thinly sliced
  • handful of pea shoots
  • Pecorino cheese shavings
  • Put the oil, 3 strips of lemon rind and the garlic cloves in a small pan and cook over a very low heat for 7–10 minutes. Remove from the heat and discard the lemon rind.
  • Cook the broad beans and peas in a pan of lightly salted boiling water for 3 minutes until just soft. Drain and rinse under cold running water to cool. Peel the broad beans.
  • Tip most of the peas and beans into a blender, add the mint and cooked garlic together with the flavoured oil and pulse to make a rough purée. Season well.
  • Toast the bread, halve the slices and arrange on a serving platter. Spread with the purée and scatter with the reserved peas and broad beans. Top with radishes, pea shoots and Pecorino cheese shavings and serve.
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