Broad Bean, Avocado and Lime Bruschetta
A twist on a traditional avocado smash, the addition of broad beans and lime give it a wonderfully light, fresh taste. Served on top of crispy bread slices, it makes a delicious breakfast, lunch or light supper option.
Elevenses, Lunch, Snack, Supper
broad beans, bruschetta, Dairy-Free, Family Friendly, fava beans, Vegan, Vegan Lunch, Vegan Savoury Breakfast, Vegan Supper
of multigrain seeded bread
extra virgin olive oil
/ 1¼ cups frozen broad beans (aka fava beans)
squeeze of fresh lime juice
freshly ground Himalayan pink salt (or your favourite salt)
freshly ground black pepper (omit if serving to small children)
Place the slices of bread on a large baking tray. Brush with oil and bake at 200C (180C fan) / 400F in a pre-heated oven for 10 minutes or until crispy.
Boil the broad beans for 5 minutes then tip into a sieve and refresh under cold running water.
Meanwhile, place the avocado in a bowl. Add a squeeze of lime juice, then mash using a fork.
When the broad beans are ready, pop them out of their skins. Add them to the avocado and roughly mash.
Add the dill, a sprinkling of freshly ground salt and black pepper, and stir through. Taste test and add more lime, salt or pepper, if desired.
Serve on top of the crispy bread and decorate with slices of radish and one more grind of black pepper.
Lightly adapted from the recipe in Vegan Life Magazine, Issue 51, page 73