Tahini Beans on Toast

Victoria Harley

Perfect as a light lunch, or to accompany a beer or a glass of white wine on a sunny summer evening.

  1. 900g broad beans in their pods, shelled, boiled for 5 minutes and skinned
  2. 1 tbsp olive oil
  3. 1 clove garlic, finely chopped
  4. 1 tbsp lemon juice
  5. 2 tbsp chopped fresh mint
  6. 1 tbsp light tahini
  7. 2 slices sourdough rye bread, toasted
  8. Tofu “cream cheese” or your preferred alternative

  • Once you have boiled the beans and taken the thick outer skins off you should have around 5 to 6 tablespoons of beautiful vivid beans.
  • Pour the olive oil into a small frying pan and place on a medium heat until the garlic begins to sizzle but not colour.
  • Add the beans to the pan and stir to incorporate the garlic.  Keep stirring for a couple of minutes, the beans only need warming through rather than frying.
  • While the beans are heating through toast the rye bread and spread with a layer of cream cheese.
  • Add the lemon juice and mint to the pan and remove from the heat.
  • Stir in the tahini and carefully spoon the beans onto the toast.
  • Enjoy!




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