BROAD BEAN BRUSCHETTA
Spring on toast
250g broad beans, fresh best but frozen good too
1 garlic clove, roughly chopped
juice of 1/2 lemon
handful mint leaves, plus more to serve
3 tbsp olive oil, plus more to serve
2 tsp sugar, plus more to serve
1 tsp salt, plus more to serve
2 large slices of good bread
Bring a pan of water to the boil and add the broad beans. Bring to the boil again and simmer for 4 or so minutes. Drain and refresh under cool water and, if you have time, shell some or most of the beans. They are much easier to shell when cooked.
Add the beans to a small food processor and add the rest of the ingredients. Pulse about 20 times until you have a rough paste. If some beans have been missed out and are whole, leave them. They look lovely mixed through.
Taste the mixture. Add more salt to season, sugar to sweeten or lemon juice to sharpen up.
Toast the bread and spread over the broad beans. Scatter with mint leaves, a scrunch of black pepper, a pinch of sea salt flakes, and a generous drizzle of olive oil.
Serve for a light lunch with pea soup, chop up and serve as a canape or have for an unusual breakfast like I just have.