Broad bean, pea and mint bruschetta

Name: Broad bean, pea and mint bruschetta
Yield: 5
Ingredients: 1 clove Garlic, peeled; 1 loaf Sourdough bread (Main); 5 slices Streaky bacon, smoked, cooked, roughly chopped; 200 g Broad beans, freshly podded and peeled (Main); 200 g Peas, frozen; 50 ml Olive oil; ½ Lemons, zested; 1 Lemon, juiced; 20 Mint leaves, medium sized; 1 tsp Flaky sea salt

for 5 people

Doug Sherring

Herald on Sunday

By Grant Allen

Ingredients

1 clove	Garlic, peeled
1 loaf	Sourdough bread (Main)
5 slices	Streaky bacon, smoked, cooked, roughly chopped
200 g	Broad beans, freshly podded and peeled (Main)
200 g	Peas, frozen
50 ml	Olive oil
½	Lemons, zested
1	Lemon, juiced
20	Mint leaves, medium sized
1 tsp	Flaky sea salt

Directions

Take the peas and blanch in salted boiling water for one minute. Refresh in iced water, drain and set aside.
Take the mint leaves, cut in half lengthways, remove stem, then finely shred.
Put the beans and peas in a bowl and add all the other ingredients. Take a potato masher and gently mash everything together until you have a crushed puree. It won't be completely smooth, but that's the idea. Season with black pepper.
Cut the sourdough into 1cm slices and brush with olive oil and chargrill, barbecue or simply grill until its starts to toast. Flip and repeat. When the toast is crispy and golden brown rub with the peeled clove of garlic to impart a garlicky flavour. Generously heap the broad bean and pea mixture on the toast. Finish with some olive oil and sprinkle over the bacon bits. Serve immediately.