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Every week we will be uploading a yummy recipe from the fab ‘Things on Toast’ by Tonia George. She proves that there is much more to toast than the standard marmalade and butter. Why not try something a bit different? And if your toaster needs a bit of an upgrade check out the selection of Morphy Richards toasters. There’s a size and colour to suit every kitchen.
I apologise upfront for suggesting you have time to burn by double podding broad beans. But surely we all have someone in our life who is eager to please and we can palm this task on to. If not, it’s worth making this early in the broad bean season so you can catch the beans before their green jackets get tough. If you have very young beans like this, you can skip the extra podding stage. If you prefer, you can use fresh or defrosted peas instead.
7x tbsp Olive oil
1x Sprig mint, leaves only, shredded 350g podded broad beans or baby broad beans or pas
1x Garlic clove peeled
75g Pecorino, shavings or grated coarsely
12x Olive Oil and Rosemary Bruschetta
Salt and freshly ground black pepper
- Place three tablespoons of the oil and all the mint in a jug, season and set aside. Heat a large saucepan of water until boiling. Tip the beans or peas into the pan and bring back to the boil. This should take roughly 3-4 minutes.
- Drain and run under cold water, before setting about the slightly laborious job of slipping the broad beans, if using, out of their dull green jackets. Discard the skins and place the beans or peas in a food processor with the garlic, half the cheese, all the lemon juice and the remaining olive oil. Blend until you have a chunky paste, season and taste, then season again if need be.
- Spread this on the bruschette and scatter with the remaining pecorino, dirzzle everything with the mint oil and scatter over lots of black pepper.