Broad beans are coming into season and mine in the garden are in full swing. We used them in a wonderful paella last night (a take on my vegetarian paella recipe) and they also make a delicious summery bruschetta. This recipe is an adaptation on the broad bean puree we make at the cookery school.
Crushed Broad Beans with Curd Bruschetta
- 1 kilo broad beans in their pods (250g double-podded)
- 3 tbsps olive oil
- 1 onion, finely chopped
- 1 tsp lemon juice
- 1 tbsp freshly chopped mint
- 50g curd cheese per person
- sea salt and freshly ground black pepper
- sourdough bread for bruschetta
- To double pod broad beans; start by podding the broad beans. Boil the beans for 3 minutes, then drain and run cold water over them to cool them down and keep the vibrant green colour. Double pod the broad beans by squeezing them out of their cases between thumb and finger.
- Gently sauté the onion in a tablespoon of olive oil, when softened add the beans and sauté for a couple of minutes.
- Gently crush the beans and then stir in the lemon juice, mint and 1 tablespoon of olive oil and season to taste.
- Toast or griddle the sourdough bread.
- To serve drizzle the remaining tablespoon of olive oil on the bruschetta and spread with the curd cheese and top with the crushed broadbeans.
- Fresh baby broad beans are so sweet and vibrantly green, but the season is very short. It’s not long before the broad beans become tough and starchy and you have to peel them.
- I kilo of fresh broad beans in the pod, when podded will end up at about 350g, if they need peeling, you are down to only 250g
Image credit: Dawn Evans, taken on our Food Photography Workshop with Rob Wicks