The Organic Food Store

Broad Bean Pate Recipe

CROSTINI WITH PEA PUREE, ROCKET & BROADBEANS

TAKES 25 MINUTES – SERVES 6

INGREDIENTS
200g/7oz podded broad beans

400g/14oz frozen peas

85g/3oz butter

Leaves from small bunch mint

100g/4oz natural yoghurt

1 small bunch dill, chopped (optional)

1 ciabatta loaf, sliced

Couple of handfuls of rocket leaves

140g/5oz radishes thinly sliced

85g/3oz pecorino cheese

Extra virgin olive oil, for drizzling (optional)

METHOD

1. Cook the broad beans in a pan of boiling water for 4 minutes until

just tender. Drain, cool under cold running water, then drain again 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

and some seasoning until smooth.

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 minutes until the bread is crisp and golden.

3. Spread some pea puree on to each slice, then top with rocket, broad beans

and radishes. Use a potato peeler to shave the cheese on top. Drizzle with

olive oil, if you like, before serving.