Broad Bean Pate with Melba Toasts
Serves: 4 / Preparation time: 25 minutes / Cooking time: 60 minutes
Another delicious twist on an old classic, we present our broad bean pate and melba toast. Using the finest freshly picked beans, this easy to cook recipe is a true summer delight.
Place the podded broad beans into boiling water for 2 minutes then refresh under cold water. Once cooled shell the beans to reveal a glorious bright green bean.
Place the broad beans into a food processor with the mint leaves and lemon juice and whiz until the beans are broken down a little.
Now add the soft cheese, milk and milled pepper and whiz again until smooth. Take two ramekins and line with cling film leaving an overhang.
Divide the pistachio nuts between the ramekins then split the pate between the ramekins also, lightly pressing down and chill until needed.
To make the melba toast, pre-heat the oven to 180C / gas 4. Pop the sliced bread into a toaster and toast until light and golden.
Cool the toast completely. Remove the crusts and cut through the toast so you have 2 thin slices of toast, one side toasted and the other not. Cut these into 4 triangles and place onto a baking tray un-toasted side up and bake until golden and the ends are curled up.
For the onions quite simply mix the vinegar and sugar together and submerge the onions rings into the vinegar for 15 minutes.
- To serve remove the pate out of the ramekin and cling film, slice in half and pop onto your plates. Divide the onions and the melba toasts and finish with some fresh pea shoots.
You will need:
- 350g broad beans, podded weight
- 175g The Co-operative healthier choice soft cheese (4% fat)
- 1tbsp semi-skimmed milk
- 5 mint leaves
- Juice of 1/2. lemon
- 1/4.tsp milled pepper
- 1tbsp pistachio nuts, crushed
- 1 small red onion, cut into thin rings
- 1tbsp white wine vinegar
- 1tsp caster sugar
- 2 slices of white bread
- Pea shoots to garnish
Subject to availability
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