Broad Bean Bruschetta

More organic veg from our friend that needed to be transformed into something delicious: about a dozen pods of broad beans. BTW, check out their website.



a couple of small handfuls of broad beans
1/2 shallot, chopped very finely
1 tomato, deseeded and cut into chunks
3 sun-dried tomatoes, roughly chopped
1 small garlic clove, chopped very finely
extra virgin olive oil
freshly ground black pepper
sea salt
a few salad leaves for garnish

a couple of slices of bread, toasted and rubbed with garlic

1. Heat the olive oil in a frying pan. Add the shallot and garlic and sauter over a low heat for a minute or so.

2. Add the broad beans and toss together for 30 seconds before adding both types of tomatoes. Keep tossing until the beans and fresh tomato are just tender. Season to taste. Meanwhile toast the bread and rub with garlic. Place on a warmed plate and scatter the salad leaves over the top.

3. Spoon the veggies onto the hot bread drizzling with a little more olive oil if desired and eat immediately.