Pea & broad bean bruschetta with pecorino

150g peas (shelled weight)
200g single shelled broad beans (shelled weight)
8 mint leaves finely sliced
70g grated pecorino (or parmesan if you prefer)
extra virgin olive oil
lemon juice
slightly stale good bread, like sour dough, Turkish bread or focaccia
garlic
salt & freshly ground black pepper

Blanch the peas in boiling water for about 5 seconds, reviving them immediately in iced water. Do the same for the broad beans, but make it 10 seconds in the boiling water. Remove the second skin from half of the broad beans then combine all but the shed skin with the peas.

Using the pulse button on a food processor blitz together 3/4 of the pea and bean mix with the mint, 50g of the pecorino, about 3 tbsp olive oil and lemon juice and salt & pepper to taste. Fold in the remaining peas and beans.

Rub 4 slices of the stale bread with a garlic clove, then drizzle with olive oil. Lightly grill the bread on the bbq or in the oven then top with the pea and bean mix, drizzle with a little more oil and sprinkle with the remaining pecorino.

Go back to The Hackney Pearl