Something Toasted With Minted Peas, Broad Beans And Goats Cheese

1. 1

   Start by bringing the vegetable stock to the boil. Once it's boiling, add in the peas, broad beans, spring onions and 3/4 of the mint leaves.

2. 2

   Bring up to boil and then simmer for 2-3 minutes, until tender.

3. 3

   Remove the goodies from the heat and remove some of the peas and broad beans, you'll use these later for a garnish.

4. 4

   Now place the remaining contents of the saucepan into a blender. Add the remaining mint leaves and puree until smooth and silky.

5. 5

   Refrigerate until well chilled.

6. 6

   On the highest flame, heat a griddle pan on your hob. Whilst this heats, take your choice of bread and brush both sides with a little olive oil.

7. 7

   Griddle the bread on both sides until char-grilled.

8. 8

   Remove from the heat and immediately pop on a slice of goats cheese onto your griddled bread. You're not aiming to cook the goats cheese, simply soften and warm it.

9. 9

   Now dress with some of your chilled puree (make sure the seasoning is correct for your palate first), the peas and broad beans you reserved earlier, a few drops of olive oil and your chosen leaves.

10. 10

    Tuck in and enjoy!

* Per serving · 4 servings · Values may vary.