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Crostini with pea purée, rocket & broad beans

Good Food reader, Charlie, shares her seasonal, summer starter

  • Prep: 20 mins
    Cook: 5 mins
  • Serves 6
  • Easy
  • Serves 6
  • Easy
  • Calories 383
  • Carbohydrates 37
  • Saturated Fat 11
  • Sugar 6
  • Protein 16
  • Fat 20
  • Fibre 7
  • Salt 1.95

Nutrition per serving

  • Calories 383
  • Carbohydrates 37
  • Saturated Fat 11
  • Sugar 6
  • Protein 16
  • Fat 20
  • Fibre 7
  • Salt 1.95

Ingredients

  • 200g double-podded broad beans
  • 400g frozen peas
  • 85g butter
  • 100g natural yogurt
  • leaves from a small bunch mint
  • 1 ciabatta loaf, sliced
  • 1 small bunch dill, chopped
  • couple handfuls of rocket
  • 140g radishes, thinly sliced
  • 85g pecorino cheese
  • extra-virgin olive oil, for drizzling, if you like

Method

  1. Cook the broad beans in a pan of boiling water for 4 mins until just tender. Drain, cool under cold running water, then drain 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 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 mins until the bread is crisp and golden.

  3. Spread some pea purée onto each slice, then top with rocket, broad beans and radishes. Use a potato peeler to shave pecorino on top. Drizzle with olive oil, if you like, before serving.

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