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

You may also be interested in…

Recipe

Doughnuts 4 ways

Choose from: roast rhubarb & custard, turmeric & chai latte, chocolate & espresso ganache with Baileys glaze, lemon curd & spiced sugar crust

Read more…

Recipe

Gooseberry and ginger custard tart

Try this delicious, seasonal dessert

Read more…

Recipe

Crispy beef with miso-glazed aubergines, pak choi and rice

A healthy and filling dish with oriental flavours

Read more…

Recipe

Hot & sour tofu with pickled fennel and courgette salad

A fragrant starter, with an oriental twist

Read more…

Recipe

Peanut butter, chocolate & coconut slices

This winning combination makes for a decadent treat

Read more…

Recipe

Spiced butterflied leg of lamb with salsa verde sauce

A delicious alternative to a traditional Sunday roast – perfect for Spring

Read more…

View the archive