broad bean and pea crostini
How to make broad bean and pea crostini recipe
Serves 6
Total cooking time 20 minutes
Ingredients:
75 ml (3 fl oz) olive oil
1 lemon
2 garlic cloves, peeled
300 g (10 oz) broad beans
300 g (10 oz) peas
handful of mint leaves
6 slices of sourdough bread
salt and pepper
To serve
2 radishes, thinly sliced
handful of pea shoots
Pecorino cheese shavings
Method:
Put the oil, 3 strips of lemon rind and the garlic cloves in a small pan and cook over a very low heat for 7–10 minutes. Remove from the heat and discard the lemon rind.
Cook the broad beans and peas in a pan of lightly salted boiling water for 3 minutes until just soft. Drain and rinse under cold running water to cool. Peel the broad beans and discard the shells.
Tip most of the peas and beans into a blender, add the mint and cooked garlic together with the flavoured oil and pulse to make a rough purée. Season well.
Toast the bread, halve the slices and arrange on a serving platter. Spread with the purée and scatter with the reserved peas and broad beans. Top with radishes, pea shoots and Pecorino cheese shavings and serve.
For pea & broad bean salad, cook 100 g (3½ oz) each of peas and broad beans in lightly salted boiling water for 3 minutes until soft, drain and cool under cold running water. Whisk 3 tablespoons olive oil with 1 tablespoon lemon juice, season and toss with 150 g (5 oz) salad leaves. Place on serving plates, scatter over the peas and beans and top with Pecorino cheese shavings to serve. Total cooking time 10 minutes.
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