- 300g podded broad bean
A member of the legume family, broad beans are pretty hardy and adaptable – they grow in…
- 200g green bean
- 4 heaped tbsp fresh pesto
Pesto is a generic Italian name for any sauce made by pounding ingredients together.
- large ciabatta, split in half through the centre, then in half again to give four pieces
- olive oil, for drizzling
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 garlic cloves, squashed
- 140g light cream cheese
- 4 slices prosciutto
Prosciutto is a sweet, delicate ham intended to be eaten raw. The word 'prosciutto' is…
- 70g bag rocket
Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…
Heat a medium-sized pan of water until boiling, and heat a griddle pan over a high heat. Add the broad beans and green beans to the boiling water. Cook for 2 mins or until just tender, then drain and remove the broad bean skins, if you like. Mix the vegetables with the pesto.
Meanwhile, drizzle the cut side of the ciabatta with a little oil, then rub with the squashed garlic. Place, oiled-side down, in the griddle pan. Toast until charred griddle lines appear – about 2 mins.
Place a piece of toasted ciabatta on each plate, spread with the cream cheese, then top with the pesto veg, a slice of prosciutto and a handful of rocket leaves. Drizzle with some more olive oil and serve.