Broad Beans are one of the ELE teams favourite crops to grow. We had a great season this year and have been enjoying the rewards ever since. This recipe is quick, healthy and perfect for a snack or starter and great for entertaining at this time of year. To make the broad bean smash, cook fresh broad beans in their pods in a pan of boiling water for 3-5 minutes or until cooked through. Drain, cover with cold water and pop the beans from their pods, discarding the shells. Add beans to a food processor with olive oil, juice of 1 lime, 1 clove of garlic and a pinch of salt. Partially blend to a rustic paste. Lightly toast sour dough bread, spread with the broad bean smash, mashed avocado and crumbled feta and top with shavings of parmesan cheese , mint leaves and a drizzle of olive oil. Serve with lime cheeks. Enjoy! ELE tip – if you can’t get a hold of fresh broad beans this recipe works equally well with frozen beans.