Breakfast · Lunch

Pete’s blitzed broad beans on Kim’s sourdough toast

2016-07-20 07.05.08
Who says toast is just for breakfast?

Food always tastes best when eaten in season.

Nowadays, we’re so spoiled with being able to eat worldwide ingredients at anytime of the year, from watermelon in winter to squash in summer. However, not only is seasonal produce better tasting, it’s better for us nutritionally, being ripe and fully developed. It’s also cheaper due to abundance and helps to support the local producers who harvest it.

Do you really need any more reasons to try your local farmers market and pick up what’s flavour of the month? Let what’s on offer guide your creativity in the kitchen. Try something new, and enjoy it.

This recipe was the result of my recent purchase from Pete, a Nottingham local who sells his own vegetables at Primary Gardens (see previous post) with his partner Audrey selling plants and herbs (another investment buy for living up your dishes).

After sampling a fresh bean straight from the pod, I was sold. Paired with my still-warm-in-the-bag Smallfood rosemary & sunflower seed sourdough, a beautiful summer supper was born.

Thanks to the freshness of these beans, no cooking was required; however a couple of minutes in boiling water can soften up any firmer beans you may have.

Serves 1- easily doubled for 2 (lucky person)

What you need:

 -2 handfuls shelled fresh young broad beans (may need 1-2 mins boiling if firm)

– approx. 10 mint leaves, finely chopped

-1 clove garlic, crushed

-1/4 lemon, squeezed (roll the lemon first to get the juices going!)

– 2tsp extra virgin olive oil (mine was infused with garlic, see recipe in here)

– freshly ground salt & pepper

-2tbsp toasted pinenuts

– grating of parmesan cheese (about 15g, or to taste)

– 2tbsp natural yoghurt

– freshly ground black pepper to season

What to do:

1. Place all of the above ingredients into a blender/food-processor/NutriBullet and blend lightly until mixed- keep some texture!

2. Dollop and spread onto a couple of generous slices of sourdough; either toasted in grill, toaster or griddle pan with some olive oil. Season liberally.

3. Top with desired extras to make a meal of it- smoked salmon, poached eggs, bacon, cumbled feta (salty additions go well with the sweet, creamy beans)…

2016-07-17 15.28.25… or enjoy it as it is.


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