Ingredients
- 200 g fresh zucchini
- 150g shelled broad beans
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- salt & pepper to taste
- 200 g soft Caerphilly cheese
- to serve:
- warm sliced toasted bagels
- microgreens
- shaved parmesan
Zucchini and broad bean salad on Hussey & Laredo bagels
Method
- Thinly slice the zucchini (use a potato peeler or a Mandolin) and place in a bowl
- Blanch the beans, lightly mash and add to the zucchini
- Add the lemon juice, olive oil and season to taste
- Mix well
- Soften/mash the cheese in a bowl with a fork
- Spread on the toasted sourdough and top with the marinated broad beans and zucchini ribbons
- Garnish with microgreens and serve immediately
