Broad Bean Bruschetta with Yoghurt & Pea Shoots

A super-quick but impressive dish, this broad bean bruschetta from Steve Shore make such an elegant appetiser!

Broad Bean Bruschetta with Yoghurt & Pea Shoots

Serves
2

Ingredients:

  • 2kg Broad Beans in the pod (412)
  • 4 fl oz yoghurt
  • 2 slices of Hobbs House 6 seeded malted bread (4162)
  • Punnet of pea shoots.
  • 1 fl oz of vegetable oil.

Method:

  1. Blanch broad beans in boiling salted water for 3 minutes. Cool and de-pod
  2. Lightly mash in 1oz of melted butter
  3. Pan fry the bread in butter and oil until golden brown
  4. Place mash on top of fried bread, sprinkle pea shoots & drizzle yoghurt.
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