Chilli & Garlic Salted Broad Bean Crostini
A fresh Spring starter or snack to have with drinks. Our Sea Salt with Chilli and Garlic adds welcome heat and a boost of flavour to these bright beans. You can use fresh or frozen broad beans or a mixture of the two – both benefit from double podding which isn’t at all tedious when shared with a kitchen companion or done by yourself as a moment of calm, rewarding focus.
Ingredients
- 200g fresh or frozen broad beans (podded weight)
- ½ tsp Halen Môn Chilli & Garlic Pure Sea Salt
- 3 spring onions, finely sliced
- Handful mint, roughly chopped, plus a few small leaves for garnish
- 2 tbsps extra virgin olive oil, plus extra for finishing
- 1 baguette, finely sliced and slices lightly toasted
- 3 tbsps full fat Greek or sheep’s yoghurt
- Juice and zest of ½ an unwaxed lemon
- Halen Môn Pure Sea Salt + Black Pepper
Method
- After podding any fresh broad beans, bring a medium saucepan of salted water to the boil and tip in the beans. Return to the boil until they’re all bobbing at the surface - about 3 minutes. Drain then plunge into cold water.
- Double pod the beans by piercing the pale outer skin with a thumbnail, then slipping the bright green beans out of their papery shells, into a bowl with a pinch of the chilli and garlic salt, the spring oni ons and chopped mint. Drizzle over some
- olive oil, then mix to combine. Taste and adjust the seasoning with more salt and pepper if you like.
- Spread the yoghurt over the toasted baguette and top each slice with a teaspoonful of the broad bean mixture. Squeeze over the lemon juice and finish with the reserved mint leaves and a pinch of chilli & garlic salt. Serve immediately.
- Any leftover broad bean mixture is great stirred through grain salads, pastas, or used as a sandwich filler alongside grilled halloumi and Black Garlic Ketchup.
