for 4 servings
- 1 cup wide Green beans (shelled)
- 1 cup peas
- 1 clove garlic
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 8 slices Baguette
- 3 Radish (finely sliced)
- 1 handful Arugula
- 4 tablespoons coarsely grated Parmesan cheese
Blanch the beans in boiling salted water for around 6 minutes. Remove with a slotted spoon, refresh in cold water, drain and leave to cool. Remove the skins.
Blanch the peas in the same water for around 4 minutes, drain, refresh in cold water and leave to drain thoroughly.
Heat the grill function in the oven.
Mix together the beans and peas and crush finely with a fork or purée briefly with a stick blender. Crush the garlic into the mixture. Stir in the olive oil and lemon juice and season to taste with salt and ground black pepper.
Toast the baguette slices for around 5 minutes, turning. Spread with the pea and bean purée and top with a few slices of radish and a little rocket. Serve sprinkled with parmesan.