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Pea and broad bean crostini

Fresh spring flavours of peas and beans come together for a bite of perfection. 



  • 1 cup of raw fresh peas – frozen if not available
  • 1 cup of broad beans – frozen or tinned if not available
  • A handful of mint leaves
  • A handful of arugula
  • 1 cup of grated parmesan
  • Extra virgin olive oil, to drizzle
  • The juice of half a lemon
  • Salt and black pepper, to taste


  1. Mix the beans and the peas and the mint leaves in a morsal or in a blender – should be a rough green paste – don’t over puree.  Add the lemon juice and a dash of olive oil.
  2. Take the toast and add a blob, drizzle with more oil, and grate the parmigiana over the top and salt and pepper to taste
  3. Decorate with an arugula leaf or two. Enjoy! 

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