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Broad beans & peas on toast

Name: Broad beans & peas on toast
Prep time: 5 min
Cook time: 4 min
Total time: 9 min
Yield: 2
Ingredients: 200g fresh broad beans (podded weight); 150g fresh peas (podded weight); ½ lemon zested and juiced; 1 mint sprig leaves picked and finely chopped; 4 slices sourdough; 160g soft goat's cheese

Vibrant and fresh, these toasts are great for al fresco eating. Spread thickly with goat's cheese and top with minty peas and beans, plus lemon zest for colour

9 min total 5 min prep 4 min cook 2 605 cal

Ingredients

2 serv.

200g fresh broad beans (podded weight)
150g fresh peas (podded weight)
½ lemon zested and juiced
1 mint sprig leaves picked and finely chopped
4 slices sourdough
160g soft goat's cheese

Instructions

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1 Cook the broad beans in a pan of boiling salted water over a medium-high heat for 1-2 mins until tender. Scoop out using a slotted spoon and plunge into a bowl of ice-cold water. Leave for 2 mins, then drain. Repeat the process with the peas. Pop the broad beans out of their skins, then tip into a bowl with the cooked peas and lemon juice. Use a fork to crush everything together, or pulse together using a hand blender. Stir in the mint leaves and season with salt and plenty of black pepper.
2 Toast the bread, then spread over the goat’s cheese and top with the crushed peas and beans. Scatter over the lemon zest and season before serving.