Still enjoying our broad beans and concocting new recipes every day. With beans and mint fresh from the garden, this is a perfect summer lunch.
- 3 cups broad beans, podded
- 1 small courgette, grated
- 2 spring onions, chopped
- 4 sun-dried tomatoes, cut into small pieces
- 4 tablespoons chopped mint
- 4 thickish slices of sourdough
- 1 clove garlic, peeled
Cook beans in microwave with dessert spoonful of water for three minutes. Drain and let cool, then slip off the outer skins.
Using a little olive oil (we used the oil from the jar of sun-dried tomatoes) sauté onions, grated courgette and sun-dried tomatoes for two minutes. Add broad beans and mint, stir together and warm them through.
Brush both sides of the slices of sourdough with olive oil and cook on a ridged griddle pan until toasted on both sides. Rub each piece of toast with the garlic.
Pile on the bean mixture and drizzle with a little balsamic vinegar.