Broad bean and goats’ cheese bruschetta

1. 1

   Heat a large saucepan filled with boiling water. Blanch the beans very briefly (just to soften, not to cook them through). Drain and set aside to cool.

2. 2

   Roast the chilli over a direct flame on the hob until blackened a little, but not completely charred. Alternatively, char them under a hot grill. Slice open and remove the seeds. Cut the flesh into thin ribbons.

3. 3

   Mix the chilli, garlic, spring onion, lemon zest and juice together. Add the oregano and broad beans and lightly crush them as you mix. You don’t want a smooth purée, but it needs to hold together.

4. 4

   Heat a large griddle pan and drizzle the sliced sourdough with a little olive oil. Place on the griddle and cook on both sides for 1-2 minutes, or until the bar marks appear.

5. 5

   Remove from the heat and spread with the goats’ cheese. Top with the broad bean mixture and serve.

1 serving ≈ 170 g

Nutrition values are estimates. - means data is unavailable.