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Broad bean & wild fennel bruschetta
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Total Time:
15 minutes
15 minutes
Ingredients:
- 200 g higher-welfare bacon
- 2 onions
- olive oil
- 500 g podded baby broad beans
- 100 ml organic vegetable stock
- 1 handful of wild fennel
- 4 slices of ciabatta
Instructions:
- Start by slicing the bacon and finely chopping the onion. Heat 4 tablespoons of oil in a frying pan over medium heat. Cook the bacon and onion until softened. Add the beans, stock, and season to taste. Reduce the heat and simmer until the beans are tender but still hold their shape. Toast the ciabatta on a griddle pan for a minute on each side. Remove the beans from the heat, chop and mix in the wild fennel, then serve on top of the ciabatta.
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