Broad beans on toast


( Serves 1)

Cooking Time: 10 minutes



  • Broad bean 150 grams/ml
  • Olive oil 30 grams/ml
  • Lemon 30 grams/ml
  • Rye bread and rolls 80 grams/ml


  • Boil your broad beans for a few minutes to soften, then drain.
  • Put in a blender (you can de-shell), with olive oil, half a lemon and salt and pepper.
  • Blend till a smoothish consistency (you do not want it like a liquid).
  • Toast sourdough and spread the broad bean blend on top.
  • Drizzle with a little more olive oil.

Extra Notes

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