Broad Bean, Pea & Mint Crostini

Name: Broad Bean, Pea & Mint Crostini
Total time: 20 min
Yield: 4
Ingredients: 200 g Podded broad beans; 100 g Shelled peas; small handful Mint leaves; 8 Baguette or ciabatta slices, toasted; 3 tbsp Olive oil; 1 Lemon, zested and juiced; 30 g Parmesan, grated

20 min · serves 4

Crops from your garden in this recipe: 🫘 Broad bean 🫛 Pea 🌿 Mint

Ingredients

200 g Podded broad beans (grown in the garden)
100 g Shelled peas (grown in the garden)
small handful Mint leaves (grown in the garden)
8 Baguette or ciabatta slices, toasted
3 tbsp Olive oil
1 Lemon, zested and juiced
30 g Parmesan, grated

Green items are crops you can grow yourself.

Method

Boil the broad beans for 3 minutes, adding the peas for the last minute, then drain and cool in cold water. Slip the larger broad beans out of their grey skins.
Roughly crush the beans and peas with the oil, lemon zest and juice, most of the mint and the parmesan.
Season to taste.
Spoon onto the toasted bread and finish with small mint leaves.