Ingredients
8 slices of sourdough bread
1/3 cup (80ml) olive oil and extra, to serve
2 1/2 cups (375g) frozen broad beans
1/4 cup mint leaves, finely chopped and extra small leaves, to serve
Zest and juice 1 lemon and extra wedges, to serve
40g baby rocket leaves
Method
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Cook the broad beans in a large saucepan of boiling water for 3-4 minutes or until just tender. Refresh under cold water and drain well. Peel broad beans, place in a medium bowl and roughly crush with the back of a fork. Add the mint, lemon zest and juice and half the oil and stir to combine. Season.
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Heat a barbecue plate or char-grill on high. Brush the sourdough on both sides with remaining oil and cook, in 2 batches, for 2-3 minute each side or until lightly charred.
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Place the sourdough on a large serving platter. Top each slice with baby rocket, and spoon over the broad bean mixture. Drizzle with a little extra oil, top with extra mint leaves and serve with lemon wedges.
For the ultimate summer spread, serve with BBQ marinated prawns and this citrus, fennel and goats cheese salad.
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