Broad Bean, Pea & Mint Sourdough Toasts

Mercedes Aspland
By Mercedes Aspland / August 13, 2014

This recipe was in my head for a long time before I put it on the plate and it was mainly led by my love of broad beans. This time of year it is so easy to get them and I can happily add them to anything, especially once they are skinned. When I eat them raw I often don’t bother to skin them but I did for this dish and it was so worth it. Many of you might know broad beans as fava beans so just to make sure you know what I am talking about I have put a picture below.

Here you can see the pods they come in and then see the beans as they are and shelled where you get to their green, sweet centre. I have found that shelling the raw beans can be time consuming and a bit uncomfortable for the fingers it you are doing a lot of them. If you want to make it easier for yourself you can just steam them for 4 or 5 minutes and that will soften the skin and they will pop out a lot more easily.

The flavours in these toasts go so well together, we all know peas and mint work perfectly and broad beans are the perfect compliment to them. Plus I have used my favourite sourdough bread to make these toasts, who doesn’t love sourdough, it has the most amazing crust on it and the one I get from my local shop is award winning so can’t resist it.  To top these toasts off there is a stunning Herbed Cashew Cheese and I used the recipe on Blissful Basil for this one, it is lovely.

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About the author

Mercedes Aspland

Mercedes is a Yoga Sports Coach with experiences working with athletes from many disciplines and experience levels. She is keen to spread the word of how valuable yoga is to sport. With additional qualifications in nutrition she also shares a number of recipes and nutritional advice to keep you fuelled while training.

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