Broad bean bruschetta

serves: 4 takes: 15 mins

What You’ll need

■ 500g broad beans, shelled

■ 1tbsp tahini paste

■ Good squeeze of lemon

juice

■ 3tbsp extra virgin olive oil,

plus extra for drizzling

■ 4 slices sourdough bread

■ 1 garlic clove, peeled

■ 25g (1oz) pecorino cheese,

finely grated

1 To make the topping, blanch the broad beans in a pan of boiling, salted water for

3 mins. Tip into a sieve, then drain and refresh under cold running water.

2 Blend the beans, tahini paste, lemon juice and oil in a food processor until fairly smooth. Season well and set aside.

3 Toast the slices of sourdough on both sides, cut the garlic in half and rub the cut sides over 1 side of each toast slice, then drizzle with a little olive oil.

4 Top the toasts with the broad bean mixture and sprinkle over some pecorino cheese to your taste. Serve immediately while toast is still warm.

Per serving: 300 cals, 15g fat; 3g sat fat; 27g carbs