Smashed avocado & broad bean bruschetta with goat’s cheese

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.