Top News

Avocado on toast seems to be a favourite for many people, whether for breakfast, lunch, or a light dinner. However, with any recipe, if you make it too often, you start to get bored with it. In other cases, some people just aren't fans of avocados either because of the texture or flavour.

Cook and food content creator Neha took to her blog Mostly Food and Travel to share her "protein-packed" breakfast recipe that rivals avocado on toast. She said: "Avocado on toast may be a classic, but let's be honest - the disappointment when that avocado isn't quite perfect can be a downer.

"Upgrade your breakfast routine with this satisfying and flavourful broad bean on toast recipe.

"Whether you are a vegan enthusiast or just looking for a delightful change, this dish is sure to become a regular one."

The cooking enthusiast explained that broad beans are a great source of protein, and the combination of lemon juice and zest adds a burst of citrusy freshness, "awakening your taste buds".

Mint leaves contribute a hint of coolness, "enhancing the overall flavour profile". Neha remarked: "Unlike the unpredictability of avocados, this broad bean spread promises a perfect batch every time."

Ensure our latest lifestyle and travel headlines always appear at the top of your Google Search by making us a Preferred Source. Click here to activate or add us as Preferred Source in your Google search settings.

• 200g of frozen broad beans
• Juice of half a lemon
• Zest of half a lemon
• One tablespoon of extra virgin olive oil
• One garlic clove
• Half a teaspoon of red chilli flakes
• A couple of mint leaves
• Salt, to taste
• One to two teaspoons of plain yoghurt (optional)
• Nduja, Neha uses Belazu

Start by boiling the frozen beans for five minutes, then drain. In a food processor, combine the cooked beans, lemon juice, lemon zest, garlic, olive oil, chilli flakes, salt, and mint leaves. Blitz to a coarse paste

Due to the bean skins, the paste may not spread easily. Add a couple of teaspoons of yoghurt and blitz again.

Spread a layer of the broad bean paste onto your toast and top it off with another drizzle of oil and perhaps some coriander.