Tomato Crackers with Sautéed Broad Beans and Courgette
A quick, fresh appetiser of crisp tomato crackers topped with soft sautéed broad beans and courgette, finished with garlic, parsley, extra-virgin olive oil and black pepper. Light…
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Servings: 4 | Prep: 10 min | Cook: 12 min | Total: 22 min
Tags: appetiser, broad beans, courgette, crackers, quick, summer
Ingredients
- 12.0 tomato crackers (Choose sturdy savoury crackers that can hold the topping.)
- 250.0 g broad beans (Podded weight; fresh or thawed frozen broad beans.)
- 1.0 courgette (Medium, cut into very small dice.)
- 2.0 garlic (Finely sliced or minced.)
- 2.0 tbsp flat-leaf parsley (Finely chopped.)
- 3.0 tbsp extra-virgin olive oil (Plus a little extra for finishing if liked.)
- 0.5 tsp black pepper (Freshly ground, or to taste.)
- 1.0 pinch salt (Adjust to taste.)
- 1.0 tsp lemon juice (Optional, for brightness.)
Instructions
- Bring a small pan of water to a gentle boil over high heat, add the broad beans, and cook for 2 to 3 minutes until just tender but still bright green, then drain well and cool briefly until easy to handle.
- Slip the skins off the broad beans if they are large or tough, pinching each bean gently so the vivid green centre pops out; leave small tender beans unpeeled.
- Heat 2 tablespoons of extra-virgin olive oil in a frying pan over medium heat for about 30 seconds, then add the diced courgette and cook for 4 to 5 minutes, stirring often, until softened and lightly golden at the edges.
- Add the garlic to the pan and cook over medium-low heat for 30 to 60 seconds until fragrant but not coloured, then stir in the broad beans and season with the salt and most of the black pepper.
- Cook the mixture for 1 to 2 minutes over low heat, stirring gently, until the broad beans are heated through and the vegetables look glossy; add the lemon juice now if using, and taste for seasoning.
- Take the pan off the heat and fold in the chopped parsley and the remaining 1 tablespoon of extra-virgin olive oil so the mixture stays fresh-tasting and lightly coated.
- Arrange the tomato crackers on a serving plate, then spoon the warm broad bean and courgette mixture evenly on top of each one just before serving so the crackers remain crisp.
- Finish each cracker with a little extra black pepper and, if liked, a tiny drizzle of extra-virgin olive oil, then serve immediately while the topping is warm and the crackers are crunchy.
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