The lunch edit 771

Broad Bean and Mint Smash on Toast

Make broad bean and mint smash on toast, from the first ingredient to the finished dish.

1 serving · 9 ingredients · 3 steps

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Broad Bean and Mint Smash on Toast, plated and ready to serve. — The finished recipe. Broad Bean and Mint Smash on Toast

Ingredients 1 to 6 for broad bean and mint smash on toast arranged separately on a dark worktop. — Ingredients 1 to 6. 200 g Broad beans, podded (Frozen are fine and are what this is written for.). A handful, chopped Fresh mint. Juice of half Lemon juice. Of half a lemon Lemon zest. 8 g Olive oil. 1 clove, about 3 g Garlic

Ingredients 7 to 9 for broad bean and mint smash on toast arranged separately on a dark worktop. — Ingredients 7 to 9. 2 slices, about 100 g Sourdough. A pinch Chilli flakes. To taste Salt

Broad Bean and Mint Smash on Toast, preparation step 1: Boil the beans for three minutes, drain and cool under the tap. Pop them out of their grey skins if you have the patience; the bright green inside is better, but it is not compulsory. — Step 1. Boil the beans for three minutes, drain and cool under the tap. Pop them out of their grey skins if you have the patience; the bright green inside is better, but it is not compulsory.

Broad Bean and Mint Smash on Toast, preparation step 2: Crush with a fork, or pulse briefly in a blender, with the oil, half the garlic, lemon zest and juice, mint and salt. Keep it rough. — Step 2. Crush with a fork, or pulse briefly in a blender, with the oil, half the garlic, lemon zest and juice, mint and salt. Keep it rough.

The finished broad bean and mint smash on toast. — Step 3. Toast the sourdough, rub it with the cut side of the remaining garlic and pile the smash on. Chilli flakes over the top.

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