Smashed Pea & Broad Bean Toast
PREP 10 MIN•COOK 5 MIN
Number of servings
1 cup (180g) frozen broad beans defrosted & podded
1 cup (140g) frozen peas
2 tbs nutritional yeast
4 tbs water
salt and pepper, to taste
4 thin slices (40g ea) wholemeal sourdough bread (or gluten free) toasted
2 tsp dukkah (a mix of chopped almonds, sesame seeds & ground cumin)
1⁄2 tsp chilli flakes
2 sprigs of fresh mint leaves picked & chopped
Cook broad beans and peas in a saucepan of salted boiling water for 2-3 minutes until just tender. Drain and spread on a plate to cool.
Add to a food processor with nutritional yeast and water and pulse until coarsely mashed. Season with salt and pepper.
Spread mix on toast, scatter over dukkah, chilli and mint to serve.
Note: Podding frozen broad beans is required to remove the tough skin that covers each individual bean. You can speed up the thawing process by pouring boiling water over broad beans. Drain beans and allow to cool, use your nail to pierce the skin, then pop out the bright green bean.
1352 kJ / 323 cals
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