Crostini with pea purée, rocket & broad beans

Crostini with pea purée, rocket & broad beans

  • Rating: 5 out of 5.3 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

Good Food reader, Charlie, shares her seasonal, summer starter

  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal383
fat20g
saturates11g
carbs37g
sugars6g
fibre7g
protein16g
salt1.95g
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Ingredients

Method

  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    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.

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    Overall rating

    Rating: 5 out of 5.3 ratings
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