- 200g double-podded broad bean
A member of the legume family, broad beans are pretty hardy and adaptable - they grow in most…
- 400g frozen pea
- 85g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 100g natural yogurt
- leaves from a small bunch mint
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- 1 ciabatta loaf, sliced
- 1 small bunch dill, chopped
- couple handfuls of rocket
Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…
- 140g radish, thinly sliced
The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…
- 85g pecorino cheese
- extra-virgin olive oil, for drizzling, if you like
Cook the broad beans in a pan of boiling water for 4 mins until just tender. Drain, cool under cold running water, then drain and set aside. In the same pan, fry the peas in half the butter until just cooked. Allow to cool, then blitz with a hand blender or in a food processor with the mint, yogurt and seasoning until smooth.
Heat oven to 180C/160C fan/gas 4. Melt the rest of the butter in a small pan, stir in the dill, then brush over the slices of bread. Bake for 10-12 mins until the bread is crisp and golden.
Spread some pea purée onto each slice, then top with rocket, broad beans and radishes. Use a potato peeler to shave pecorino on top. Drizzle with olive oil, if you like, before serving.