VEGGIE TALES #1: SMASHED BROAD BEANS ON TOAST
This summer thanks to support from the Community Foundation Wales, we are running a 5-part family cooking series in the garden.
Sessions are coordinated by Steph, a dietitian, gardener and plant-based chef and harvest coordinator, Vaida.
In the first session, we harvested broad beans from the garden and made this simple yet delicious recipe.
Smashed Broad Beans on Toast
·Broad beans (from approx 15 pods)
·Salt (pinch, add to taste)
·Lime (juice of half, add to taste)
·Olive oil (teaspoon)
·Herbs (optional; mint, coriander, parsley are some options)
De-pod broad beans
Boil broad beans for ten minutes or until easily mashed
Mash broad beans (with potato masher or fork) in a bowl
Add olive oil, salt and lime juice
Tear herbs and mix in with the mashed broad beans
Top sourdough with mashed broad beans