Radish & broad bean bruschetta
Pair sticky, sweet, peppery radishes with a zesty radish leaf and broad bean spread for a light al fresco lunch. It’s a great way to use up radishes
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Prep:20 mins
Cook:30 mins
- Serves 10
- Easy
Nutrition per serving
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kcal 204
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fat 11g
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saturates 3g
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carbs 20g
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sugars 0g
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fibre 1g
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protein 7g
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salt 0.81g
Ingredients
- 2 bunches of radishes with leaves (about 500g)
- 3 tbsp extra virgin olive oil , plus extra for the toast
- 2 tsp cumin seeds
- 2 tbsp honey
- 100g broad beans , double-podded
- 75g Greek yogurt
- 100g feta , drained and crumbled
- small handful of mint , leaves picked and finely chopped
- ½ lemon , zested
- 300g focaccia , cut into 8-10 slices
- 30g hazelnuts , toasted and finely chopped (optional)
Method
Heat the oven to 200C/180C fan/gas 6. Remove the leaves from the tops of the radishes and wash well. Quarter the radishes and tip onto a baking tray with the olive oil, cumin, honey and some seasoning. Toss well to combine and roast in the oven for 15-20 mins until tender and dark pink.
Meanwhile, bring a pan of well-salted water to the boil. Tip in the broad beans and cook for 2-3 mins, then add the radish leaves and cook for a further 30 seconds. Drain well and transfer to a bowl of ice-cold water. Leave for 5 mins before draining thoroughly. Put all the veg in a food processor and spoon in the yogurt, feta, mint and most of the lemon zest. Pulse until everything is roughly chopped, then blitz until smooth and creamy. Season to taste with salt, pepper and the remaining lemon zest. Will keep chilled for up to three days.
Heat the grill on high. Brush each focaccia slice with some olive oil. Arrange on a baking tray and grill each side until golden brown and toasted. Top the toasted focaccia with the broad bean mixture, then scatter over the roasted radishes and hazelnuts, if using.
