200 g fresh zucchini
150g shelled broad beans
2 tablespoons lemon juice
1 tablespoon olive oil
salt & pepper to taste
200 g soft Caerphilly cheese
to serve:
warm sliced toasted bagels
microgreens
shaved parmesan
Thinly slice the zucchini (use a potato peeler or a Mandolin) and place in a bowl.
Blanch the beans, lightly mash and add to the zucchini.
Add the lemon juice, olive oil and season to taste. Mix well.
Soften/mash the cheese in a bowl with a fork.
Spread on the toasted sourdough and top with the marinated broad beans and zucchini ribbons. Garnish with microgreens and serve immediately.
