Name: Smashed broad beans on toast
Total time: 20 min
Yield: Makes 6
Cuisine: British
Ingredients: 300g broad beans blanched and double-podded; a handful rocket; 1 clove garlic; 30g pecorino or vegetarian alternative plus extra to serve; 1/2 lemon tested and juiced; 75ml extra-virgo olive oil; 6 slices sourdough toasted; a pinch chilli flakes optional

Several pieces of toast with smashed broad beans spread over them

300g broad beans
blanched and double-podded
a handful rocket
1 clove garlic
30g pecorino or vegetarian alternative
plus extra to serve
1/2 lemon
tested and juiced
75ml extra-virgo olive oil
6 slices sourdough
toasted
a pinch chilli flakes
optional

Method

step 1
In a food processor blitz ¼ 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.
step 2
Spoon onto the toast, sprinkle with chilli flakes and drizzle with olive oil.