Broad bean bruschetta

Thanks to the totally awesome team at QWeekend, this dish was my introduction to the wonder of broad beans. You can find the original recipe here, but I am so smitten that I just want to share it with as many people as possible. The fresh, dreamy flavour of broad beans works so well with the zingy feta, but these little pods certainly hold their own against the strong parmesan. A good glug of olive oil is just what it all needs and, spread over a crunchy slice of ciabatta, it really doesn't get much better!

What you'll need:
500g podded broad beans
50g feta, crumbled
50g parmesan, grated finely
100ml extra-virgin olive oil
1 teaspoon sugar
2 cloves garlic, finely chopped
Salt and pepper
1 loaf ciabatta or sourdough
Lemon rind, to garnish

What to do:
Bring a small saucepan of salted water to the boil and add the broad beans. Blanch for 5 minutes, drain the beans and allow to cool. Once cool, use a knife to remove the edible bean from its outer skin. Place in a bowl and mash lightly with a fork. Add the cheeses, olive oil, sugar, and garlic. Season to taste with salt and pepper.

Heat the grill to high and toast your bread, turning to ensure both sides become nice and golden. Drizzle lightly with olive oil and serve alongside the broad beans. Garnish with a sprinkling of lemon rind and enjoy!