Ingredients

500g frozen broad beans, podded or skinned

handful fresh thyme

clove garlic

juice and zest 1 lemon

50-75ml extra virgin olive oil

1 avocado, ripe

about 12 pieces french stick, griddled

For the salad

3 finely chopped tomatoes

half finely chopped cucumber

3 finely chopped spring onions

juice and zest 1 lemon

30g chopped mint

50ml olive oil

50g crumbled feta

Method

1. Put all the beans, avocado, the thyme, garlic and lemon in a blender and pulse until smooth.

2. With the motor running pour in the oil until it’s the consistency of hummus.

3. Mix all the salad ingredients together

4. To serve, spoon favetta onto the bread, spoon over salad

5. Scoff

If you make this, or any other recipe from the show, send us a picture to sundaybrunch@channel4.com