Crostini with Pea Purée, Rocket and Broad Beans
20m
prep time
25m
total time
Easy
level
10
ingredients
This light and nourishing lunch is perfect for meal prep, making it easy to have a healthy option ready for busy days between meetings. Using frozen peas and broad beans helps keep costs down while cutting preparation time, so you can enjoy a fresh, flavour-packed meal with minimal effort.
Method
Based on 4 servings, adjust as needed.
Step 1
Cook the broad beans in a pan of boiling water for 4 mins until just tender. Drain, cool under cold running water, then drain and set aside. In the same pan, fry the peas in half the butter until just cooked. Allow to cool, then blitz with a hand blender or in a food processor with the mint, yogurt and seasoning until smooth.
Step 2
Heat oven to 180C/160C fan/gas 4. Melt the rest of the butter in a small pan, stir in the dill, then brush over the slices of bread. Bake for 10-12 mins until the bread is crisp and golden.
Step 3
Spread some pea purée onto each slice, then top with rocket, broad beans and radishes. Use a potato peeler to shave pecorino on top. Drizzle with olive oil, if you like, before serving.
- Ingredients
- Based on 4 servings
-
400g Frozen Pea 1 x Sainsbury's Petits Pois 910g -
1 tbsp Extra Virgin Olive Oil, for drizzling 1 x Sainsbury's Olive Oil 500ml -
200g Double Podded Broad Bean 1 x Sainsbury's Broad Beans 650g -
8 slices Ciabatta, sliced 1 x Sainsbury's Ciabatta, Taste the Difference -
40g Butter 1 x Sainsbury's British Butter, Salted 250g -
100g Natural Yogurt 1 x Sainsbury's Greek Style Natural Yogurt 200g -
small bunch Mint, leaves only 1 x Sainsbury's Fresh Packed Mint 30g -
8 Radish, thinly sliced 1 x Sainsbury's Radish 240g -
30g Pecorino Cheese, shaved or you can use Buratta 1 x Sainsbury's Pecorino Romano Cheese 170g -
30g Rocket 1 x Sainsbury's Wild Rocket 60g
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