Page title and description

Broad beans, mint and Pecorino
Ingredients
- 300g broad beans, podded weight
- 1 tbsp Pecorino or Parmesan, grated, plus extra to serve
- small bunch mint leaves, finely chopped
- 1 tbsp olive oil, plus a little extra for drizzling
- a few slivers of wet garlic (optional)
- 4 slices sourdough, ciabatta or baguette
- salt and pepper
Method
Prep time:
20 min
PT20M
Cooking time:
10 min
PT10M
-
Step 1
In a large pan of boiling salted water, cook the beans for about 3-4 minutes, until just tender. -
Step 2
Drain and refresh in a bowl of cold water. Peel off the outer skins and discard. Put the beans in a bowl and crush lightly with a fork. Add the grated cheese, mint and olive oil. Season to taste. -
Step 3
Place on a baking tray and sprinkle with a few slivers of wet garlic stalk. Drizzle the bread with olive oil and grill for a few minutes. -
Step 4
Top with the broad bean mixture, drizzle over a little more oil and a sprinkling of extra grated cheese.