Avocado and broad bean bruschetta

Ingredients

 

250g broad beans, podded

1 avocado, halved - 1 half crushed and 1 half diced

Juice and zest of 1 lemon

½ red onion, finely diced

1 tsp shredded mint

½ red chilli, finely chopped

½ tsp minced garlic

Salt and pepper to taste

8 slices of ciabatta

Chili or garlic oil for drizzling  

Method

 

  1. In a mixing bowl, use a fork to mix together the podded broad beans, crushed avocado, garlic, chilli, and red onion
  2. Add the diced avocado, lemon juice and zest, and mint. Stir to combine and season to taste. Leave in the fridge for 30 minutes to chill
  3. Place the ciabatta slices on a clean surface and drizzle with the chilli or garlic oil. Either use the grill or place on a hot griddle pan to toast both sides
  4. Remove the toasted ciabatta from the heat, top with the chilled avocado mixture and serve

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