Broad Bean

Make the most of glorious spring broad beans and peas with this mouth-watering brunch dish.

Smashed broad bean, pea and mint bruschetta Recipe

Ingredients

200 grams freshly podded broad beans (Benny’s Fruit Corner, Stalls 1-2, H Shed)
200 grams freshly podded peas (Benny’s Fruit Corner, Stalls 1-2, H Shed)
½ cup freshly grated parmesan, plus extra shavings to serve (The Epicurean, Shop 14-16, Dairy Hall)
1 tbsp extra-virgin olive oil (Pavilion Select Produce, Shop 31-32 Dairy Hall)
handful fresh mint leaves, chopped (Green Leaf Produce, Stalls 39-42, H Shed)
1 lemon (Benny’s Fruit Corner, Stalls 1-2, H Shed)
¼ cup olive oil (Pavilion Select Produce, Shop 31-32 Dairy Hall)
1 garlic cloves, peeled and halved (Benny’s Fruit Corner, Stalls 1-2, H Shed)
1 small loaf sourdough ciabiatta, cut into thick slices (Andrew’s Bread Shop, Shop 29-30, Dairy Hall)

Method

Double-pod the broad beans by blanching them in boiling, salted water for 1 minute, then refreshing under cold water and popping them out of their second pods.

Blanch the peas in boiling, salted water for 1 minute, then refresh under cold water.

Put broad beans and peas in a bowl and gently mash with a potato masher until they form a lumpy puree. Season to taste, then mix in grated parmesan, mint leaves, zest from half the lemon and the juice from the whole lemon, and olive oil.

Toast the ciabiatta slices, then rub them the halved garlic, then top with the bean and pea smash.

Serve immediately drizzled with a little more olive oil and topped with salt flakes, cracked black pepper and shaved parmesan.