Ingredients

  • Good-quality crusty bread such as sourdough or ciabatta
  • Good-quality olive oil for drizzling 
  • 2 fat cloves of garlic cut in half
  • 250g broad beans, blanched and podded
  • Zest and juice of half a lemon
  • 2-3 ripe avocados
  • Salt and pepper
  • 200g goat’s cheese 
  • Salad leaves to serve
  • Balsamic glaze (optional)

Method

  1. Slice the crusty bread, drizzle with a little olive oil and rub all over with the cut clove of garlic. Toast your bread either on a griddle pan or under the grill. 
  2. In a bowl, combine the podded beans, lemon zest, avocado and a squeeze of lemon juice. Season well with salt and pepper. Mix roughly with a spoon.  
  3. Pile the bruschetta mix on top of the toasted bread, top with some goat’s cheese and grill until the cheese begins to bubble slightly.
  4. Serve with some salad greens, a drizzle of olive oil and balsamic glaze if using.
Jody Spencer
Originally from New Zealand, Taste Buds' chef Jody Spencer has worked in a variety of establishments over the past 15 years, including a Michelin star restaurant in Kent. She lives in Ashburton.

Published 27 February 2017

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