Broad bean and avocado bruschetta with pecorino

Name: Broad bean and avocado bruschetta with pecorino
Prep time: 20 min
Cook time: 4 min
Total time: 24 min
Ingredients: 100ml extra virgin olive oil, plus extra to serve; 4 slices sourdough bread; 2 tsp coriander seeds; 500g podded broad beans, blanched, refreshed, peeled; 1 garlic clove, crushed; Juice of 1/2 a lemon; 2 avocados, roughly chopped; Mint leaves, baby mint & finely grated pecorino, to serve

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Prep Time: 20 minutes

Cook Time: 4 minutes

Total: 24 minutes

Servings: 4

Author : Maggie Beer

broad bean avocado bruschetta

Broad bean and avocado bruschetta with pecorino

Ingredients

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100 milliliters extra virgin olive oil, plus extra to serve4 slices sourdough bread2 tsp coriander seeds500 grams podded broad beans, blanched, refreshed, peeled1 garlic clove, crushedJuice of 1/2 a lemon2 avocados, roughly choppedMint leaves, baby mint & finely grated pecorino, to serve

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Instructions

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Step 1

Heat 1/3 cup (80ml) oil in a frypan over medium-high heat. Add bread and cook for 2 minutes each side or until golden. Set aside.

Step 2

Wipe out pan, add coriander seeds and cook, shaking the pan, over medium-low heat for 2 minutes or until fragrant. Using a mortar and pestle, crush seeds, then stir through 2 tsp salt flakes.

Step 3

Place broad beans, garlic, lemon juice and remaining 1 tbs oil in a bowl and roughly crush to combine.

Step 4

Divide avocado among sourdough. Spoon over broad bean mixture and scatter with mint and baby mint. Sprinkle with coriander salt and pecorino, and drizzle with extra oil to serve.