Smashed broad bean, mint and lemon bruschetta

Ingredients

For 1 serving

• Bread50 g
• Broad beans120 g
• Mintto taste
• Lemon zestto taste
• Extra virgin olive oil8 g
• Saltto taste
• Black pepperto taste

Contains: gluten,

In season: April – June

Method

1. Bring a small pan of water to the boil and salt it. Meanwhile, pod the broad beans if they are still in their shells.
2. Blanch the broad beans for 3 minutes, until bright green; drain, rinse under cold water and slip off the skins by pinching them with your nails.
3. Mash the broad beans with a fork together with the oil, a few chopped mint leaves, the grated lemon zest (yellow part only), salt and black pepper, until you have a coarse paste.
4. Toast the bread for 2–3 minutes in a toaster or a dry pan, until crisp, and spread the broad bean mash on top.