Broad bean and pea hummus with goat’s cheese on bruschetta

Boil the broad beans in salted water for 2 – 3 minutes. Add the peas at the last minute. Cool in a colander under running water and drain.

Heat 60ml (¼ cup) of the oil in a pan and gently cook the garlic until soft but not coloured.

Preheat the oven to 180°C.

Blitz the broad beans, peas, lemon zest and almost all of the lemon juice in a blender. Add the garlic oil along with the garlic pieces. Season well. Add the rest of the lemon juice to taste. Cover and chill in the fridge until needed.

For the bruschetta, cut the ciabatta into slices about 1cm thick and then halve diagonally. Grill on a hot griddle pan until blackened lines appear. Brush with the remaining oil and bake in the oven until golden and crispy, about 10 minutes.

Mix the chives into the goat's cheese.

To assemble, place a few watercress leaves on each slice of bruschetta. Spread some goat's cheese on top of the watercress and then a dollop of the broad bean mixture. Top with freshly ground black pepper and a sprig of watercress. Serve immediately.