CROSTINI WITH PEA PUREE, ROCKET & BROADBEANS
TAKES 25 MINUTES – SERVES 6
200g/7oz podded broad beans
400g/14oz frozen peas
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)
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.