Quick ideas
Broad bean, mint and lemon flatbread
I'm not sure if flatbread is the right term here, it's almost a pizza of sorts? These flavours compliment each other so well - fresh, creamy, zesty, just generally very spring/summer-like. This recipe is very easy to make, and tastes great.
Cook's notes
I highly recommend double podding the broad beans, but you don't need to if you don't have the time/patience. To do so, remove the beans from their pods, then boil for a few minutes. Drain and run under cool water until they are cool enough to handle. Break the skin of each bean with your nail and slip the bean out of the skin.
Ingredients
- 1 large flatbread
- 80g soft cream cheese (or vegan-friendly alternative)
- handful of prepared broad beans
- 15g fresh mint, shredded
- zest of half a lemon
Method
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Step 1
Toast the flatbread a little by heating it in a dry frying pan. Flip over half way through.
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Step 2
Spread the cream cheese over the top.
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Step 3
Scatter the broad beans evenly
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Step 4
Finally, sprinkle over the mint and lemon zest. Finish with salt and pepper to taste.