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This smashed avo and broad bean bruschetta is the ultimate spring brunch

Name: Broad bean and avocado bruschetta with pecorino
Prep time: 20 min
Cook time: 4 min
Total time: 24 min
Yield: 4
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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20m

04m

Broad bean and avocado bruschetta with pecorino

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by Maggie Beer

Cook, national treasure and delicious. Produce Awards judge

Oct 01, 2017

Avocado on toast gets a Maggie Beer makeover.

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

Method

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.
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.
3.

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