Calories 184 Fat 11g Saturates 1.8g Carbohydrates 14g Sugars 1.5g Protein 5.2g Salt 0.28g
Preheat oven to 180°C (gas Mark 4, 350°F). Arrange the ciabatta slices on a baking sheet in a single layer and brush with olive oil. Sprinkle with sea salt and bake for 10 minutes or until golden.
Place the broad beans in a bowl and pour over boiling water. Leave to soak for 2 minutes and drain thoroughly. Peel and de-stone the avocado and add to a bowl, along with 1 cup of broad beans, a small squeeze of lemon juice and half of the chopped dill. Mash together with a fork until combined but still with some texture. Season well.
When the ciabatta has turned golden, remove from the oven and rub each slice with garlic.
To serve, top each bread slice with some puree, sliced radish and the remaining broad beans. Finish with lemon zest and dill and serve immediately.
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