Name: Crostini with pea purée, rocket & broad beans
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 6
Cuisine: Italian
Ingredients: 200g double-podded broad bean; 400g frozen pea; 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 radish thinly sliced; 85g pecorino cheese; extra-virgin olive oil for drizzling, if you like

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Crostini with pea purée, rocket & broad beans

Crostini with pea purée, rocket & broad beans

Good Food team

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Serves 6

Easy

Prep: 20 mins

Cook: 5 mins

A star rating of 5 out of 5.4 ratingsRate

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Ingredients

Nutrition

Units:

MetricUS

200g double-podded broad bean
400g frozen pea
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 radish

thinly sliced
85g pecorino

cheese
extra-virgin olive oil

for drizzling, if you like

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Nutrition: per serving

kcal383
fat20g
saturates11g
carbs37g
sugars6g
fibre7g
protein16g
salt1.95g

Method

step 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.
step 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.
step 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.

Recipe from Good Food magazine, August 2011

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A star rating of 5 out of 5.4 ratings

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