The broad bean season is so short, it’s important we make the most of them while we can. Fiona’s recipe is completely no-fuss and, could be eaten for breakfast, lunch, a starter at a dinner party or as nibbles for any celebration. Her addition of fermented black garlic is sheer brilliance.

serves 4 as a starter or part of an array of dishes to share

200g podded broad beans, you will need about 650g of whole broad beans

1½ tablespoons extra virgin olive oil

1½  tablespoons lemon juice

¼ cup torn mint leaves 

sea salt

40g pecorino, finely grated

finely grated zest of half a lemon 

freshly ground pepper

slices of Turkish bread or sourdough, toasted

3 cloves of black garlic, peeled

Bring a large saucepan of salted water to the boil. Add broad beans and cook for 3 minutes. Drain and transfer to a bowl of cold iced water.  When cooled, drain well. 

In a medium bowl whisk together the oil and lemon juice. Place broad beans in a small food processor and pulse until just roughly chopped. Transfer beans into oil mixture and stir to coat beans.  Stir in the mint leaves to combine well. Season to taste with a good pinch of sea salt.

Transfer to serving dish and scatter over finely grated pecorino and lemon zest and a grinding of black pepper.  Serve with toasted bread spread with the black garlic cloves. Top with spoonful of beans.

The beans can be stored in a sealed container in the refrigerator for up to 2 days, however the beans will loose their vibrant green colour.

Note: If beans are large the outer shell can become mealy in taste and texture, to avoid, simply slip off outer shell from each bean after the cooking step and use the inner green bean. 

Fiona Hammond © November 2018