Broad Bean Bruschetta

Ingredients

• 2 teaspoons extra virgin olive oil (plus extra to serve)
• 2 slices bread
• 1 garlic clove (crushed)
• 1 cup 150g podded broad beans ((podded, blanched, cooled and peeled))
• 1/2 a ripe avocado
• 1 tablespoon lemon juice
• 1 tablespoon finely grated pecorino or parmesan (plus extra to garnish)
• 1 teaspoon fresh mint leaves (chopped)
• 1 teaspoon fresh parsley (chopped)
• Salt and pepper

Instructions

1. 1

   Brush one side of each slice of bread with the oil, then rub the garlic clove over them.

2. 2

   Heat a grill pan (or frying pan), and place into the pan, oil/garlic side of each slice down, and cook until lightly toasted.

3. 3

   Meanwhile, add the broad beans (fava beans), avocado, lemon juice and pecorino into a bowl and lightly mash. You still want texture, so don’t mash to a puree.

4. 4

   Pile the mixture onto the toast, then top with mint and parsley leaves and a little pecorino and season with salt and pepper and drizzle with a little oil.