For 8 people:
1kg frozen broad beans
2 tablesp. olive oil
Handful of mint, chopped
Squeeze lemon juice
Salt & Pepper
2 tablesp. creme fraiche
Enough chopped pistachios to top each crouton (approx. 2 tablesp.)
Aged balsamic vinegar to drizzle and extra olive oil
Mustard Cress or pea shoots
4-8 slices sourdough, flavoured or other artisan bread
1. Toast your bread and then with a round cutter (approx. 7cm dia.) cut out two croutons per slice ( you may only manage one crouton per slice depending on the size of your loaf).
2. Blanch the broad beans in boiling water for 2 – 3 mins and then rinse in cold water to allow them to be cool enough to be handled. Remover the skins, by pinching it at one end and squeezing out the broad bean. (This is a laborious job and I would recommend, doing this in front of the TV!).
3. Add the skinned beans, olive oil, lemon juice, S&P to a food processor/blender and puree to a mash.
4. Top each crouton with some of the bean mash, top with some chopped pistachios, a sprinkling of cress and a drizzle of olive oil and balsamic vinegar.