Smashed broad beans on toast

20 MINUTES | MAKES 6 EASY | broad beans 300g, blanched and double-podded rocket a handful garlic 1 clove pecorino or vegetarian alternative 30g, plus extra to serve lemon 1/2, zested and juiced extra-virgin olive oil 75ml sourdough 6 slices, toasted chilli flakes a pinch (optional)

• In a food processor blitz º of the broad beans, all the rocket, garlic, pecorino, lemon zest and juice with the olive oil and some seasoning. Add the remaining broad beans and pulse a few times to leave it chunky. • Spoon onto the toast, sprinkle with chilli flakes and drizzle with olive oil. PER SERVING 367 KCALS | FAT 15.7G | SATURATES 3.2G CARBS 40.4G | SUGARS 2.8G | FIBRE 6.3G PROTEIN 12.9G | SALT 1.3G