900g broad beans in their pods, shelled, boiled for 5 minutes and skinned
1 tbsp olive oil
1 clove garlic, finely chopped
1 tbsp lemon juice
2 tbsp chopped fresh mint
1 tbsp light tahini
2 slices sourdough rye bread, toasted
Tofu “cream cheese” or your preferred alternative
Perfect as a light lunch, or to accompany a beer or a glass of white wine on a sunny summer evening.
Method
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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