Smashed Broad Beans on Multigrain



  • 500g broad beans (Ettrick Gardens)
  • Juice of 1 lemon
  • 1 teaspoon chili flakes
  • 2 Tablespoons olive oil
  • 2 Tablespoons fine sliced mint
  • 1 teaspoon flakey salt
  • 1 tablespoon garlic infused oil (Dunford Grove)
  • 1 loaf multigrain bread (Gilberts Fine Foods)


  1. Remove the broad beans from their pods.
  2. Blanch in boiling water for 3-4 minutes and drain.
  3. Once cooled slightly, use a small knife to peel the outer layer off the beans and discard the outer, collecting the inner beans in a bowl.
  4. Place the beans on a chopping board and roughly cut into small pieces.
  5. Return to the bowl and combine with the lemon juice, chili flakes, olive oil, mint, and salt, and stir to combine.
  6. Toast 2 pieces of the multigrain cut into thick slices.
  7. Generously pile the broad bean mix on top of the toast and drizzle with garlic infused oil (or olive oil if you don’t have garlic infused!)
  8. Enjoy! You will never look at broad beans the same.


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