Smashed broad beans on toast

Over done avocado toast? Not a fan of the classic beans on toast? Try our seasonal, greener, and healthier version of broad beans and Pea-lentiful on toast. It's quick and easy to rustle up for breakfast, lunch or dinner.

Makes 4

Cook time 20 mins

Ingredients 

300g broad beans, blanched and double-podded

a handful rocket

a handful of basil

1 clove garlic

30g pecorino or vegetarian alternative, plus extra to serve

1/2 lemon, zested and juiced

75ml extra virgin olive oil

2 tbsp LEON Pea-lentiful dip

4 slices sourdough, toasted

a pinch chilli flakes, optional

Method

In a food processor blitz up ¼ of the blanched broad beans, half of the rocket, garlic, pecorino, lemon zest and juice with the olive oil and some seasoning.

Add the remaining broad beans and pea-lentiful and pulse a few times to leave it chunky.

Spoon onto the toast, sprinkle with chilli flakes, drizzle with olive oil and top with extra rocket, basil and pecorino.

Enjoy.