Riverford Wicked Leeks
Broad beans, mint and Pecorino recipe image

Print Broad beans, mint and Pecorino

This bruschetta is good to make early in the broad bean season, while they're still small and tender and really to be savoured. Double-podding the beans is worth it in this recipe; put on a good tune, find a companion or pod in contemplative silence. You could also spread the toast with a little ricotta before piling on the broad beans.


  • 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 & pepper


  1. In a large pan of boiling salted water, cook the beans for about 3-4 minutes, until just tender.
  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.
  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.
  4. Top with the broad bean mixture, drizzle over a little more oil and a sprinkling of extra grated cheese.
want to cook with fresh ingredients? try one of our award winning veg boxes