Peas & broad beans in cream with fennel seeds & chorizo
Give broad beans centre stage in this creamy side dish with fennel seeds and chorizo. Broad beans come into season around June, so it's a lovely summer dish
Herbed broad bean & feta crostini with asparagus
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2 as a starter
Skip to ingredients
- 160g broad beans
- 4 tbsp extra virgin olive oil
- 50g crumbled feta
- 1 tsp honey
- squeeze of lemon juice
- large handful of dill fronds
- 4 baguette slices
- 1 garlic clovehalved
- 4 blanched asparagus spears
Nutrition: Per serving
- kcal604
- fat35g
- saturates8g
- carbs51g
- sugars7g
- fibre9g
- protein17g
- salt1.5g
Method
step 1
Bring a large pot of salted water to the boil and cook the broad beans for 5-6 mins until tender. Immediately plunge into a bowl of ice-cold water. Squeeze the broad beans from their pods and transfer to the bowl of a food processor with the olive oil, feta, honey, lemon juice and dill fronds. Season with black pepper and blitz to a smooth purée.
step 2
Meanwhile, brush the baguette slices with some olive oil and toast or griddle until golden. Rub with the cut side of a halved garlic clove. Finely chop the blanched asparagus spears and toss in a little olive oil with a squeeze of lemon juice. Spread the purée over the crostini and top with the sliced asparagus and some extra dill. Leftover purée will keep in the fridge for up to two days.
