- broad beans 300g
- podded, start with about 1kg of beans to get this amount
- lemon 1, juiced
- pecorino 100g, grated
- mint and basil a handful of leaves, use both or either
- olive oil
- sourdough or country bread 8 slices, toasted, rubbed with garlic and drizzled with olive oil
- buffalo mozzarella 2 balls
Smash the broad beans with a good pinch of sea salt – a big pestle and mortar is great for this but you can also pulse briefly in a food processor, just don’t overdo it as you want the texture to stay quite chunky.
Add the lemon juice, pecorino, herbs (keep a few leaves back for decoration) and 4 tbsp olive oil and mix together.
Season well and pile onto the toast. Tear the mozzarella into chunks and sit on top of the broad bean mash. Finish with drizzle of olive oil, a grinding of black pepper and a few herbs.