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Crostini with pea purée, rocket & broad beans
Serves 6
Easy
Prep:
Cook:
Good Food reader, Charlie, shares her seasonal, summer starter
Skip to ingredients
- 200g double-podded broad bean
- 400g frozen pea
- 85g butter
- 100g natural yogurt
- leaves from a small bunch mint
- 1 ciabattaloaf, sliced
- 1 small bunch dillchopped
- couple handfuls of rocket
- 140g radishthinly sliced
- 85g pecorinocheese
- extra-virgin olive oilfor drizzling, if you like
Nutrition: per serving
- kcal383
- fat20g
- saturates11g
- carbs37g
- sugars6g
- fibre7g
- protein16g
- salt1.95g
Method
step 1
Cook the broad beans in a pan of boiling water for 4 mins until just tender. Drain, cool under cold running water, then drain and set aside. In the same pan, fry the peas in half the butter until just cooked. Allow to cool, then blitz with a hand blender or in a food processor with the mint, yogurt and seasoning until smooth.
step 2
Heat oven to 180C/160C fan/gas 4. Melt the rest of the butter in a small pan, stir in the dill, then brush over the slices of bread. Bake for 10-12 mins until the bread is crisp and golden.
step 3
Spread some pea purée onto each slice, then top with rocket, broad beans and radishes. Use a potato peeler to shave pecorino on top. Drizzle with olive oil, if you like, before serving.
