World Cuisine

  • 5 tablespoons extra virgin olive oil, plus extra for drizzling
  • 2 garlic cloves, 1 crushed and 1 left whole
  • pinch of crushed dried chillies
  • handful of mint leaves
  • 250 g (8 oz) shelled broad beans, thawed if frozen, skins removed
  • 40 g (1½ oz) Pecorino cheese, grated
  • 1 small ciabatta loaf, cut into 8 thin slices
  • salt and pepper
  • Parmesan cheese shavings, to serve

Combine the oil, crushed garlic, crushed chillies and mint in a bowl and leave to infuse for 10 minutes.

Meanwhile, lightly crush the broad beans in a separate bowl with a fork. Season with salt and pepper, then toss into the oil mixture with the Pecorino. Toast the bread slices on both sides under a preheated medium grill or in a preheated ridged griddle pan or over a barbecue.

Rub the toasted slices with the remaining garlic. Top with the broad bean mixture and drizzle over a little oil. Scatter with Parmesan shavings and serve immediately.

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