Smashed Broad Beans on Toast

A fresh, vibrant recipe using the best of your veg box produce—perfect for a light lunch or brunch.

Ingredients (Serves 2):

• 2 thick slices of sourdough bread

• A generous handful of broad beans and peas (podded)

• A few fresh mint leaves, finely chopped

• A pinch of chilli flakes (optional)

• ½ garlic clove, peeled

• 2 tbsp soft goat’s cheese

• A drizzle of extra virgin olive oil

• Salt & black pepper, to taste

  
  

Method:

1. Steam the beans and peas for a few minutes until just tender. If using broad beans with thicker skins, you can pop them out of their skins after steaming for extra silkiness.

2. Lightly smash the beans and peas in a bowl with a fork, then mix in chopped mint, chilli flakes, a good drizzle of olive oil, and a pinch of salt and pepper.

3. Toast the sourdough until golden, then rub each slice with the cut side of the garlic clove while still warm.

4. Spread goat’s cheese generously over the toast.

5. Spoon the smashed bean and pea mix on top. Finish with a drizzle of olive oil and another crack of black pepper.

6. Top with a poached egg if using, and serve immediately.

   
   
   
   

Veg Box Notes:

This is a brilliant way to use up your fresh peas, broad beans, and mint while they’re at their best. The goat's cheese and egg add richness, but the base is beautifully simple — and endlessly adaptable depending on what’s in your fridge.

We like to have this with poached eggs, but it would go just as well with crispy bacon or grilled chorizo if you’re after something heartier.