Broad beans on toast
Looking for a tasty, quick-fix meal that still packs a nutritious punch? This summery take on beans on toast is healthier than the tinned classic. Plus, it puts seasonal broad beans to use, which are rich in plant-based protein and loaded with soluble fibre. Even opting for sourdough bread (home-baked, or bought) instead of a standard loaf for the toast will open up nutritional benefits, as the fermentation process involved in making sourdough means there are higher levels of folate and antioxidants per slice. And as well as boosting the overall flavour, we’re adding some garlic to help support our immune system and maintain healthy blood pressure. Give the recipe a go for lunch – it’s light, summery and fuss-free.
Serves 2
200g cream cheese
1 lemon, zest and juice
4 slices sourdough, toasted
2 cloves garlic
300g podded broad beans
1 tbsp olive oil
4 tbsp fresh basil pesto
30g rocket
1 Combine the cream cheese with the lemon zest, juice and seasoning in a bowl.
2 Toast the sourdough slices and rub the top sides with a cut clove of garlic. Allow the toast to cool slightly, then spread over the cream cheese mixture.
3 Mix the broad beans with the olive oil and pesto and season to taste with salt and pepper, then spread on top of the toasts. Add some rocket on top and serve.
