- 100g fresh broad beans, podded
- 30g mint, roughly chopped (reserve some small ones for garnish)
- 2 cloves of garlic, peeled and chopped
- 1 green or red chilli, deseeded and chopped
- 1-2 tbsp rapeseed or olive oil
- A big pinch of flaky sea salt
- 2 large slices of sourdough
- 100g goat’s curd cheese
Blanch the broad beans in boiling water, drain, then cool in cold water. Once cool enough to handle, pop the beans from their skins.
Blitz the mint, garlic, salt, chilli, salt and oil into a fine paste.
Toast the bread slices and slice each one into three parts.
Roughly stir the mint and chilli paste through the curd cheese and spread generously over the toasted bread. Crush the broad beans lightly (or leave them whole) and put them on top, followed by some mint leaves. Serve as a snack or canapé with some sparkling wine, hopefully in the sunshine.
Image: Kim Lightbody