Broad beans with pecorino

We love this quick and easy snack!


1 garlic clove
2 tsp sea salt
10 mint leaves
500g young broad beans (podded weight)
100ml extra virgin olive oil, plus extra for drizzling
150g pecorino cheese, grated
1 tsp lemon juice
6 slices of bread


  • Put the garlic into a large mortar with one teaspoon of the sea salt and pound with a pestle into a fine paste. Add the mint leaves and pound again into a paste.
  • Add a handful of the broad beans and pound into a fine paste, then add a further handful and pound again. Continue adding and pounding the remaining beans in the same way. It will become increasingly difficult to make a paste as you add more beans but this creates the desired chunky texture of the dish.
  • Add the olive oil and mix well, then add the pecorino with the remaining teaspoon of salt and the lemon juice. Transfer to a serving bowl.
  • Toast the bread slices and cut in half diagonally. Serve alongside the bowl of smashed beans with some extra olive oil for drizzling.