Broad Beans On Toast

Ingredients:

• 300g broad beans, blanched and double-podded

• a handful rocket

• 1 clove garlic

• 30g pecorino or vegetarian alternative, plus extra to serve

• 1/2 lemon, tested and juiced

• 75ml extra-virgo olive oil

• 6 slices sourdough, toasted

• a pinch chilli flakes, optiona

Method:

• STEP 1

  In a food processor blitz ¼ of the broad beans, all the rocket, garlic, pecorino, lemon zest and juice with the olive oil and some seasoning. Add the remaining broad beans and pulse a few times to leave it chunky.

• STEP 2

  Spoon onto the toast, sprinkle with chilli flakes and drizzle with olive oil.