- 500g fresh broad beans, podded
- 1 tbsp Waitrose Lemon Infused Olive Oil
- ½ x 20g pack fresh mint, chopped
- ½ x 25g pack fresh basil, chopped
- 1 Petite Parisienne
- 1 clove garlic
- 125g pack Organic Buffalo Mozzarella, drained and roughly torn
- Extra basil leaves and olive oil, to serve
MethodCook the broad beans in lightly salted boiling water for 2-3 minutesm until just tender. Drain well, refresh in cold water and drain again. Slip each bean out of its grey skin and into a large bowl - you should end up with about 300g of bright emerald greens beans.
Lightly crush the beans with a fork, or place in a food processor and pulse lightly, taking care not to over process them as you want to retain some texture. Stir in the lemon-infused oil and herbs.
Cut the bread into 14 x 2.5cm thick slices on the diagonal. Toast the bread on both sides, preferably in a griddle pan to create griddle marks, or on the barbecue.
Rub the toast with the garlic clove. Scoop some of the broad bean mixture on top of each piece of toast. Top with the torn mozzarella, garnish with a basil leaf and drizzle with a little more olive oil if desired. Serve with a sprinkling of freshly ground black pepper.
Double podding the beans leaves the really sweet, tender part of the bean. Click here for a guide to double podding. You could substitute the fresh broad beans for frozen – just cook for 3-4 minutes. The broad bean mixture can be prepared in advance. Keep in the fridge and assemble just before serving.