Fresh, vibrant, and full of flavour, this smashed broad bean topping is a celebration of simple, seasonal ingredients. With zesty lemon, fragrant herbs, and a generous drizzle of olive oil, it turns a humble slice of sourdough into something truly special. Perfect for a light lunch, brunch, or a quick, nourishing snack.
Ingredients
- 200g fresh broad beans
- 1 garlic clove, finely grated or minced
- 2 tbsp extra virgin olive oil, plus more for drizzling
- 1 tsp lemon zest
- 1–2 tsp lemon juice (to taste)
- 1 tbsp fresh mint leaves, finely chopped
- Salt and freshly ground black pepper, to taste
- 2 slices sourdough bread
- 2 heaped spoonfulls of cottage cheese
To serve
- Drizzle with extra virgin olive oil and a pinch of chilli flakes
Method
Pod the fresh broad beans, make a vertical slit on the tough outer skin (this will help you later) and blanch in boiling water for 2-3 minutes. Drain and rinse in cold water. Slip off the skins to reveal the bright green inner beans.
In a bowl, combine the broad beans, garlic, lemon zest, lemon juice, chopped herbs, olive oil, salt, and pepper. Use a fork or potato masher to crush them into a rough paste. Taste and adjust lemon/salt as needed.
Toast the sourdough slices until golden and crispy. Drizzle it with a little extra virgin olive oil, spoon over the cottage cheese and top with a generous amount of the smashed broad beans.
Top with the poached egg, sprinkle with the chilli flakes and enjoy!