Pea and Broad Bean Bruschetta

Summery, Fresh, Green, mmm. Great on toast, jacket potatoes or crumpets.

• Big handful garden peas
• Big handful broad beans
• Big handful baby spinach leaves
• 2 garlic cloves
• 1/2 lemon juice
• Olive oil
• Salt/ pepper

1. Remove half of the skins from the broad beans – this will give the bright green colour.

2. Cook the beans until soft, add the peas at the last minute just to defrost.

3. Blend the beans, spinach, garlic, lemon, oil and seasoning to a paste.

4. If spreading on toast re-heat under grill for a few seconds before eating.