You will need (for two slices):
- 2 large handfuls of broad beans in the pod
- 2 spring onions
- A few sprigs of basil
- 1 tbsp olive oil
- Salt and pepper
- Soft goat’s cheese
- 2 slices of good quality white bread
Start by removing the beans from their pods. When you have a pile of pale green beans, put them into some lightly salted boiling water for around four minutes.
Drain the beans when cooked and then run them under cold water to stop them cooking. When they have cooled down, remove the grey skins from each bean. It sounds like effort but it’s honestly just a quick insertion of a finger nail on one side and a gentle squeeze on the other. They just pop right out.
Finely chop the spring onions and roughly chop the basil. In a bowl mix together the beans, spring onions, basil, olive oil and a little salt and pepper.
Toast the bread and then spread the goat’s cheese thickly onto each slice and top with the bean mixture.
It’s a feast for the senses this one; beans on toast but not as you know it. Vibrant green beans atop cool white cheese on a perfectly browned piece of toast. The beans, basil and spring onions complement each other well and the creamy goat’s cheese brings it all together perfectly. A different dinner that took less than half an hour to prepare; this one’s a winner.