broad bean bruschetta

serves 4

preparation time:

10 minutes

cooking time:
10 minutes

ingredients

400g fresh broad beans (or use The Co-operative frozen broad beans)
1 garlic clove, skin removed
2tbsp extra-virgin olive oil
1tbsp fresh mint, finely chopped
1tbsp lemon zest, finely grated
1tsp green chilli, finely chopped
black pepper
4 slices The Co-operative organic white bloomer
25g mustard cress

method

Bring a large pan of water to the boil. Add the broad beans and cook for 2 mins. Drain and rinse under cold water. Remove the outer skins from the beans and discard.

Put the garlic clove in a large pestle and mortar and smash until puréed. Add the broad beans and continue to smash into a rough purée with the olive oil. (Alternatively, use the back of a fork or a potato masher.)

Add the mint, lemon zest and chilli and stir until combined. Season with black pepper.

Toast the bread slices, then pile the broad bean mixture on top and scatter the cress over.