Smashed Broad Beans, Chilli & Garlic on Toast

A good couple of handfuls of podded broad beans
Juice of half a small lemon
1 pinch of chilli flakes
A few mint leaves
Olive oil
Salt & Pepper
Bread for toasting
Garlic Clove

Remove the skin from the garlic clove, and pound with a pinch of salt in a pestle and mortar until it becomes a paste. If you don’t have a pestle and mortar, then crush the clove of garlic under the flat side of the blade of a large knife, with a pinch of salt until it breaks down into a paste.

Add in the broad beans, mint and chilli flakes to the mortar (or put everything into a food processor if you don’t have a pestle and mortar) and pound until it becomes a rough, lumpy paste or pulse in the processor until you get this consistency.

Now stir in the lemon juice and a drizzle of olive oil, and season to taste. 

Chargrill or toast your bread of choice and spread the bean mixture on to serve. 


Add more chilli flakes or fresh chilli for a bit more of a kick. Pound or pulse in the machine for longer if you want a smoother bean mix.

Original Source: 

Seb Rotheray