This couldn’t have been fresher (except for the peas). I picked some broad beans and mint from the allotment this evening, came home and made these within half an hour of picking. Delicious even if I say so myself and inspired partly by my dinner party hosts from Saturday night and partly from Celia Brooks Brown’s recipe in The Times this week.
Good portion of Broad Beans – I think I had picked about 20 pods, each one contains 3-5 beans
Similar quantity of peas – I used frozen as my fresh ones have some way to go yet
100g feta cheese
finely chopped mint – about a tablespoon
Boil the beans and peas for 3 minutes, drain then rinse under cold water to prevent them overcooking. Place all ingredients in a bowl and mash with a fork or do as I did and get your hands in a knead well until everything mushy and well combined.
Cut some french bread or ciabatta into thin slices, toast then spread the bean mixture on top. Serve with some lemon wedges.