BROAD BEAN AND MINT BRUSCHETTA

This simple Italian classic makes a delicious lunch, packed with protein, iron and omega-3.

TIME: 15 MINUTES DIFFICULTY: EASY INGREDIENTS (SERVES 2):

- 4 slices of good-quality bread

- 1 clove garlic

- 2 tbsp extra-virgin olive oil

- 250g frozen baby broad beans - Juice of ½ lemon

- Handful fresh mint, roughly chopped - Salt and pepper, to taste

- 2 tbsp hemp seeds

- Pinch of dried chilli flakes (optional)

Tip the broad beans into a bowl and cover with boiling water to defrost. Check they’re soft after a few minutes, then drain.

If you want, you can double pod the beans at this stage: just pinch them to puncture the skins and gently squeeze the tender, bright green beans out. This step is optional: I often double pod about half of the broad beans to show off their vibrant colour while keeping some texture with some of the skins.

Now roughly mash with a potato masher or the back of a fork. Stir through the lemon juice, chopped mint, 1 tbsp of the olive oil, and season with salt and pepper to taste.

For the bread, heat up a griddle pan until it’s very hot, then toast the bread for about two to three minutes on each side without moving it, until it has charred griddle lines across it. Alternatively, you can just toast the bread in a toaster, but you won’t have the nice charred griddle lines.

Now, without peeling the clove of garlic, cut it in half and rub the cut edge of the garlic over both sides of the toast, then drizzle the remaining 1 tbsp of the oil over them.

Top the grilled garlicky bread with the broad bean mixture, and garnish with the hemp seeds and chilli flakes. PER SERVING Kcals: 491, Protein: 20.6g, Carbs: 20.7g, Fat: 61.7g