Smashed Broad Beans on Toast
A bright, rustic toast piled high with lightly smashed broad beans, creamy ricotta, and a kick of lemon and mint. Ready in 15 minutes, it makes a fresh spring lunch or a quick, satisfying snack that feels both hearty and elegant.
For 4 servings
- boil · ~3 min
Blanch the broad beans.
1.Bring a saucepan of water to a rolling boil.2.Add the podded broad beans and cook for 2 minutes until just tender.3.Drain and immediately rinse under cold water to stop the cooking.4.Pop the bright green beans out of their pale outer skins and discard the skins.TIPDouble-podding is worth the effort — the inner beans are sweeter and more tender. - grill · ~4 min
Grill the sourdough.
1.Heat a grill pan over medium-high heat or use a toaster.2.Lightly brush both sides of the sourdough slices with half the olive oil.3.Grill for 2 minutes per side until golden with char marks.4.Rub one side of each hot slice gently with the cut garlic clove. - mix · ~2 min
Smash the beans with ricotta.
1.Place the skinned broad beans in a mixing bowl.2.Add the ricotta, remaining olive oil, lemon zest, and half the lemon juice.3.Season with salt and black pepper.4.Mash roughly with a potato masher or fork — keep it chunky, not a puree.TIPLeave plenty of texture; the toast should have whole and half beans to bite into. - assemble · ~1 min
Pile the smash onto the toast.
1.Heap the broad bean mixture generously onto each garlic-rubbed toast slice.2.Scatter over the chopped fresh mint and a pinch of chili flakes.3.Finish with a squeeze of the remaining lemon juice and a drizzle of olive oil. - serve
Serve immediately while the toast is still warm.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Double-podding the broad beans removes the tough outer skin, giving a sweeter, more tender texture.
- 2Use full-fat ricotta at room temperature for a creamier, less grainy smash.
- 3Grill the sourdough until deep golden with char marks for a sturdy base that won't get soggy.
- 4Rub the hot toast with cut garlic while it's still warm for maximum flavour infusion.
- 5Don't over-mash the beans — keep plenty of whole and half beans for a chunky, satisfying bite.
- 6Taste before adding extra lemon juice; the zest already provides brightness.
Adapt it for your goals.
Vegan
Replace ricotta with a thick cashew cream or a plant-based creamy cheese, and use a generous drizzle of good olive oil and a pinch of flaky salt to compensate for lost richness.
High ProteinHigh-Protein
Add a soft-boiled egg or a poached egg on top of the bean smash for an extra hit of protein and a rich, runny yolk that coats the toast.
Extra GreenExtra Green
Stir a handful of baby spinach or rocket (arugula) into the warm bean mixture just before smashing — it wilts slightly and adds a peppery note.
Gluten FreeGluten-Free
Swap the sourdough for a sturdy gluten-free toast or a thick slice of grilled polenta to keep the dish gluten-free and delicious.
Why this is on our healthy list.
Rich in Plant-Based Protein
Broad beans are a fantastic source of plant protein, making this dish a satisfying, energy-sustaining meal for vegetarians.
Good Source of Dietary Fibre
Broad beans and sourdough provide a healthy dose of fibre, which aids digestion and keeps you feeling full longer.
Packed with Vitamins and Minerals
Broad beans supply folate, iron, and magnesium, while fresh mint and lemon add a boost of vitamin C and antioxidants.
Low in Saturated Fat
Using modest amounts of full-fat ricotta and extra-virgin olive oil keeps the saturated fat content low while delivering heart-healthy monounsaturated fats.
Frequently asked questions
Yes, for the best texture and flavour. The inner bean is sweeter and more tender; skipping this step leaves a tough, chewy skin that detracts from the creamy smash.
