Broad bean, pea and mint bruschetta
( SERVES 5 )

Photo by Doug Sherring

Herald on Sunday 17/2/2013

see more recipes by
Grant Allen

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1 loaf	Sourdough bread
1 clove	Garlic, peeled
5 slices	Streaky bacon, smoked, cooked, roughly chopped
200 g	Broad beans, freshly podded
200 g	Peas, frozen
20	Mint leaves, medium sized
½	Lemon, zested
1	Lemon, juiced
50 ml	Olive oil
1 tsp	Flaky sea salt
1 to taste	Cracked black pepper

Take the peas and blanch in salted boiling water for one minute. Refresh in iced water, drain and set aside.
Take the mint leaves, cut in half lengthways, remove stem, then finely shred.
Put the beans and peas in a bowl and add all the other ingredients. Take a potato masher and gently mash everything together until you have a crushed puree. It won't be completely smooth, but that's the idea.
Cut the sourdough into 1cm slices and brush with olive oil and chargrill, barbecue or simply grill until its starts to toast. Flip and repeat. When the toast is crispy and golden brown rub with the peeled clove of garlic to impart a garlicky flavour. Generously heap the broad bean and pea mixture on the toast. Finish with some olive oil and sprinkle over the bacon bits. Serve immediately.