Spring Greens On Toast
Preparation time: 15 minutes | Serves: 4 people
Love beans on toast? Then you have to try this spring inspired version made with broad beans, asparagus and freshly cracked Pep pepper on sourdough.
This dish is more of an idea than a recipe, but I do share my simple technique for cooking the greens perfectly while ensuring you retain the beautiful, vibrant colours and al dente bite.
As I’m slowly and surely learning to love the produce available to me seasonally, it’s also taught me the importance of letting fresh ingredients shine in their simplicity - just like this one.
Ingredients for my Spring Greens on Toast -
While spring is the perfect time to make a recipe like this - the greens are flourishing, everything is new, fresh and sweet - it’s also an opportunity to play around with what is available to you when the seasons change.
I came across some beautiful broad beans so that’s what I chose to use, but asparagus can be swapped for lightly sautéed spinach or cavolo nero, shredded broccoli can replace the beans, or canned beans can be used instead of fresh ones too.
This toast is perfect for breakfast, lunch or dinner and you can lift it further by adding a poached egg or drizzling with chilli oil. I’ve left some of the measurements ambiguous so you can add as much or as little seasoning and olive oil as you’d like to.
Find the full recipe below along with easy swaps and suggestions in the recipe notes.
Ingredients
10-12 broad beans, shelled
4-5 asparagus spears, trimmed
Softened goats cheese, according to taste
Squeeze of lemon juice
Salt and freshly cracked pepper (I use Pep), according to taste
Olive oil, for cooking and drizzling
3-4 slices sourdough
Method
Bring a pot of lightly salted water to a boil.
Blanch the broad beans for 2-3 minutes and asparagus for 2 minutes. Transfer to ice water, then peel the broad beans.
Toast the bread until golden. Meanwhile, gently sauté the greens in a pan with olive oil and a squeeze of lemon juice.
Spread cream cheese on the toast and top with the sautéed greens.
Drizzle with olive oil, season with salt and pepper, and serve immediately.
Swaps, Serves & Storage
What other greens can I use for this recipe?
You can use any greens as a toast topper, but remember not all vegetables are created equal. Some might be more bitter, some sweeter, some might taste better raw. My top suggestions would be baby spinach, fresh or frozen edamame (steamed/ blanched), shredded broccoli, sugar snap peas or zucchini. Remember to also adjust the cooking times - spinach barely requires 30 seconds while blanching but sugar snap peas require 1-2 minutes.What can I use instead of goats cheese?
You can use cream cheese, smooth ricotta, cottage cheese or any other spreadable/ softened cheese of your choice.Do I have to use sourdough?
I enjoyed the crunchy contrast of sourdough against the toppings, but you can use focaccia, Turkish bread or ciabatta if you want a softer texture.Can I make the toppings ahead of time?
You can blanch all the veggies ahead of time, but I would recommend sautéing them just before you eat to heat through gently and keep them warm.
Check out my other vegetarian recipes -
