Broad beans & peas on toast

Vibrant and fresh, these toasts are great for al fresco eating. Spread thickly with goat’s cheese and top with minty peas and beans, plus lemon zest for colour

  • Prep:5 mins
    Cook:4 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 605
  • fat 24g
  • saturates 15g
  • carbs 55g
  • sugars 0g
  • fibre 13g
  • protein 35g
  • salt 2.6g


  • 200g fresh broad beans (podded weight)
  • 150g fresh peas (podded weight)
  • ½ lemon, zested and juiced
  • 1 mint sprig, leaves picked and finely chopped
  • 4 slices sourdough
  • 160g soft goat's cheese


  1. Cook the broad beans in a pan of boiling salted water over a medium-high heat for 1-2 mins until tender. Scoop out using a slotted spoon and plunge into a bowl of ice-cold water. Leave for 2 mins, then drain. Repeat the process with the peas. Pop the broad beans out of their skins, then tip into a bowl with the cooked peas and lemon juice. Use a fork to crush everything together, or pulse together using a hand blender. Stir in the mint leaves and season with salt and plenty of black pepper.

  2. Toast the bread, then spread over the goat’s cheese and top with the crushed peas and beans. Scatter over the lemon zest and season before serving.

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