Crushed broad bean bruschetta

This is a really simple recipe making the most of in season Broad Beans. We keep the outer skins on the Broad Beans to make the most of the texture and to save on time and waste! The flavours of Mint and Feta go fantastically well with Broad Beans along with some garlic and smoked paprika to give it a savoury kick. This is great on some nice toasted sourdough bread for a delicious brunch or light dinner! Equally good as a dip too! 

Recipe by Martin Hill