Rye Bread Sandwiches

Makes 6 open top sandwiches.

• 6 slices of rye bread
• 2 large heritage tomatoes, sliced vertically into eights
• 6 cherry tomatoes, halved
• 1 tbsp capers
• 6 radishes, peeled into ribbons
• Salt and cracked black pepper

For the broad bean puree

• 100g broad beans
• Handful fresh mint leaves
• 1 tbsp olive oil
• Good pinch of salt
• Cracked black pepper

For the hummus

• 400g tin chickpeas
• 2 tbsp olive oil
• 2 tbsp tahini
• Good pinch of salt

Method

1. To make the broad bean puree, place the beans in a pan and cover with boiling water. Simmer for 5 minutes until soft then place immediately into a bowl of water and ice to cool completely. This will retain the bright green colour. Now tip the cold, cooked beans into a food processor along with the mint, oil, salt and pepper and blitz to a fairly course texture.
2. For the hummus, place all the ingredients in a blender and blend until smooth and velvety.
3. Heat a grill on the hob at a high heat. Slice the loaf and grill each slice until there are black griddle lines and edges are toasted and golden.
4. On half of the slices, dollop a tablespoon of the broad bean puree and top with the ribbons of radish. On the other half of the slices, dollop a tablespoon of the hummus, before topping with the tomatoes and capers.
5. Serve on a dish and drizzle some olive oil over the top of the slices. Generously season. Serve as a starter or alongside a green salad for lunch.