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Broad bean bruschetta

Broad bean bruschetta

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Rating: 3 out of 5.3 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Ready in 40 mins
  • Easy
  • Serves 4

Perfect for a rustic lunch or snack, this posh beans on toast is perfect to impress guests

  • Easily doubled
  • Easily halved
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal429
fat26g
saturates9g
carbs32g
sugars2g
fibre7g
protein20g
low insalt1.18g
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Ingredients

Method

  • STEP 1

    Cook the broad beans in boiling water for 2 mins. Drain, refresh under cold water, drain again, then peel from their skins.

  • STEP 2

    Use a masher to roughly crush the beans with the olive oil and lemon juice, then stir through the mint. Season with salt and pepper to taste.

  • STEP 3

    Heat a griddle pan, toast the bread on both sides, then rub with the garlic clove. Spoon some of the beans over each slice of bread, scatter over the pecorino and drizzle with more olive oil to serve.

Goes well with

Recipe from Good Food magazine, June 2008

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Overall rating

Rating: 3 out of 5.3 ratings
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