Radish & broad bean bruschetta

• radishes↗2 bunches of bunches of

  with leaves (about 500g)

• extra virgin olive oil↗3 tbsp tbsp

  plus extra for the toast

• cumin seeds↗2 tsp tsp
• honey↗2 tbsp tbsp
• broad beans100g g

  double-podded

• Greek yogurt↗75g g
• feta↗100g g

  drained and crumbled

• mint↗small handful of handful

  leaves picked and finely chopped

• lemon↗½

  zested

• focaccia↗300g g

  cut into 8-10 slices

• hazelnuts↗30g g

  toasted and finely chopped (optional)

Step-by-step instructions

1. 1

   Heat the oven to 200C/180C fan/gas 6. Remove the leaves from the tops of the radishes and wash well. Quarter the radishes and tip onto a baking tray with the olive oil, cumin, honey and some seasoning. Toss well to combine and roast in the oven for 15-20 mins until tender and dark pink.

2. 2

   Meanwhile, bring a pan of well-salted water to the boil. Tip in the broad beans and cook for 2-3 mins, then add the radish leaves and cook for a further 30 seconds. Drain well and transfer to a bowl of ice-cold water. Leave for 5 mins before draining thoroughly. Put all the veg in a food processor and spoon in the yogurt, feta, mint and most of the lemon zest. Pulse until everything is roughly chopped, then blitz until smooth and creamy. Season to taste with salt, pepper and the remaining lemon zest. Will keep chilled for up to three days.

3. 3

   Heat the grill on high. Brush each focaccia slice with some olive oil. Arrange on a baking tray and grill each side until golden brown and toasted. Top the toasted focaccia with the broad bean mixture, then scatter over the roasted radishes and hazelnuts, if using.