Avocado toast has become a staple of brunch menus across the UK, but its popularity has raised environmental concerns. Celebrity chef James Martin has proposed a homegrown alternative: broad beans.
Martin argues that blended broad beans offer a creamy, vivid green texture similar to avocado, but with a much lower carbon footprint. 'Who needs avocado on toast when you've got broad beans?' he said. 'Avocado on toast is delicious, but its popularity has strained supply chains in countries like Mexico and Kenya.'
His recipe mimics traditional guacamole, substituting broad beans for avocado. The beans are blanched for three minutes, then blended with lime juice, coriander, and olive oil until smooth. The resulting purée is seasoned with salt and spread on toast, garnished with chilli, sumac, and extra coriander.
This swap not only reduces environmental impact but also supports British farming. Martin encourages brunch lovers to try this sustainable twist on a classic dish.
