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
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.
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.
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.
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