- 300g podded broad bean
A member of the legume family, broad beans are pretty hardy and adaptable – they grow in…
- 4 tbsp olive oil, plus extra for drizzling
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- juice 1 lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- handful mint leaves
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- 4 slices rustic white bread, such as sourdough
- 1 garlic clove, peeled but left whole
- 140g pecorino cheese, shaved with a peeler
Cook the broad beans in boiling water for 2 mins. Drain, refresh under cold water, drain again, then peel from their skins.
Use a masher to roughly crush the beans with the olive oil and lemon juice, then stir through the mint. Season with salt and pepper to taste.
Heat a griddle pan, toast the bread on both sides, then rub with the garlic clove. Spoon some of the beans over each slice of bread, scatter over the pecorino and drizzle with more olive oil to serve.