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Crostini with Broad Beans, Peas & Mint by Brett McGregor

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Crostini with Broad Beans, Peas & Mint 

1 small handful mint leaves, plus extra to serve

1 cup peas, thawed and

1 cup broad beans

1 cup pecorino, grated, plus extra to serve

2 tbsp olive oil

little squeeze of lemon juice

salt and pepper to taste

1x baguette, sliced, drizzled in oil and toasted over a hot griddle pan.




  1. In a mortar and pestle begin to bash a few mint leaves. Add a good cup of peas and another of broad beans. Continue to smash into a coarse paste.


  1. Add the cheese and combine. Add a couple of tbsp. of good olive oil and stir together. Finish with a little salt and pepper and the lemon juice to taste.


  1. Spread this over each of your hot crostini and finish with some grated pecorino and a little mint to garnish.