Peas and broad beans on toast
Enough for 8-10 pieces of toast
Sunday 09 May 2010
As simple as this recipe seems, it is worth making purely because it tastes so good. It is perfect to have with drinks before a meal – especially when the weather is pleasant enough to eat out in the garden. You can prepare the peas and beans ahead of time and simply grill the toast just before you are ready to eat.
200g/7oz podded peas
200g/7oz podded broad beans
1 small bunch of mint, leaves only
The juice of half a lemon
Sea salt and freshly ground black pepper
11/2 tbsp grated Parmesan
3 tbsp extra-virgin olive oil
8-10 pieces of robust peasant-style bread
1 garlic clove
Place a large pot of well-salted water on to boil. Once the water is boiling, add the peas and cook for a minute. Now add the broad beans and cook for a further one-and-a-half minutes. Remove from the stove, strain through a colander – but do not refresh under cold water – and place in a bowl.
Roughly chop the mint and add to the peas and broad beans along with the lemon juice, salt and pepper, Parmesan and olive oil. Toss together well to combine. Taste and adjust the seasoning as you see fit.
Set aside while you grill the bread (use a toaster if you must, but grilling on a griddle or ridged frying pan gives a great taste and distinctive striped look). Grill the bread on both sides until golden-brown, remove and gently rub with the garlic clove, drizzle with olive oil and spoon the peas and beans on top. Serve right away, while the bread is still warm.
As Voltaire once said, “Ice cream is exquisite. What a pity it isn’t illegal”
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