Broad bean bruschetta

Takes 10min serves 4

500g broad beans, shelled 1tbsp tahini paste good squeeze of lemon juice 3tbsp extra virgin olive oil, plus extra for drizzling 4 slices of sourdough bread 1 garlic clove, peeled

25g Pecorino cheese, finely grated Mixed salad, to serve

Blanch the broad beans in a pan of boiling, salted water for 3min, then drain and refresh under cold water. Blend the broad beans, tahini, lemon juice and oil in a food processor, until fairly smooth. Season well and then set aside. Toast the sourdough bread on both sides. Rub the garlic over one side and drizzle with a little olive oil. Top with the broad bean mixture and sprinkle over some cheese. Serve immediately with a mixed salad on the side.