Broad bean chilli toast

serves 2


Try this recipe with 3 different types of plants plus a secret fermented flavour. Like avo toast? You’ll love this.

A plate with two slices of toast spread with broad bean dip chilli and sunflower seeds

4 Plant Points


  • 100g broad beans, cooked
  • 20g artichoke hearts (from a jar)
  • 1 clove garlic
  • 10g parmesan, or a vegan alternative
  • 10g rocket
  • juice & zest of ¼ lemon
  • 25ml extra virgin olive oil
  • 2 slices sourdough, or any other bread
  • 1-2 tbsp mixed seeds (e.g. pumpkin, sunflower, sesame)
  • pinch of chilli flakes, optional


  1. In a food processor, blitz together the rocket, artichoke, garlic, parmesan, 25g of the broad beans, lemon zest and juice along with the extra virgin olive oil and season to taste.
  2. After the first blitz, add the remaining broad beans and pulse a few times - you want to keep some texture!
  3. Toast your sourdough or bread of choice, then spoon on the bean mix and sprinkle with the mixed seeds and chilli flakes, if using.


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