A recipe by Maggie Beers.
Serves 4.
Ingredients
3 cups broad beans
4 tablespoons extra virgin olive oil (evoo) plus last moment drizzle
2 tablespoons fresh mint, chopped
80-100g pecorino
4 slices sourdough bread for bruschetta
Method
Sort the large pods and small pods into different piles before peeling and, where possible, use the smaller ones. Blanch the broad beans in boiling salted water for 2-3 minutes and refresh in cold water immediately.
Heat a grill pan until hot, brush the slices of sourdough with a little olive oil and grill until well toasted on each side.
Add a little more evoo to the beans. Mix with mint and a little more evoo as needed. Taste for seasoning and adjust if necessary.
Spoon onto the grilled bruschetta and serve with shavings of pecorino and an extra drizzle of evoo.
Author
Deborah Taylor
Eltham