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Radish & broad bean bruschetta

Radish & broad bean bruschetta served on a wooden board

Radish & broad bean bruschetta

Name: Radish & broad bean bruschetta
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 10
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)

Ailsa Burt

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Serves 8 - 10

Easy

Prep: 20 mins

Cook: 30 mins

0 reviews

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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

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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)

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Nutrition: Per serving (10)

kcal204
fat11g
saturates3g
carbs20g
sugars6g
fibre1g
protein7g
salt0.81g

Method

step 1

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.
step 2

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.
step 3

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.

Recipe tip

You can use any nuts you have for these bruschetta – they work great with pine nuts or walnuts.

Recipe from Good Food magazine, June 2025

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