Glazed Lemon Broad Beans on Spinach Toast with Tomato Sauce

Preparation info
  • Serves


    • Difficulty


Appears in
Fabulous Food

By Gary Rhodes

Published 1997

  • About

The cheese is being used to make cheese on toast as a base for the dish. Parmesan is my first choice, or a slice of Gruyère; Cheddar can also be used.


  • 175 g (6 oz) shelled fresh broad beans
  • 225 g (8


Brush the bread with olive oil and toast until golden brown; keep warm.

Cook the broad beans in salted, boiling water for 6–8 minutes. If they are particularly big, they may need an extra few minutes. Once cooked, drain off, keeping two tablespoons of the cooking liquor. Slip the beans out of their skins and season.

Seed the tomatoes and chop the tomato flesh into a