2-3 large handfuls shelled broad beans
1 small handful pecorino, roughly chopped or roughly grated
finely grated zest and juice of 1 lemon
1 splash extra virgin olive oil
1 handful fresh mint
75 g quality Spanish ham, such as pata negra, roughly torn
Separate the broad beans into 2 piles – big and small. Drop the big ones into boiling water for 1 minute and then put them aside to cool down. Pop them out of their shells when they're cool enough to handle.
Roughly mash the blanched broad beans – you can do this with a food processor, chop them up with a knife or crush them in a pestle and mortar. Mix together with the small raw beans, the pecorino, lemon juice, oil and some of the mint, finely chopped.
Season to taste, then serve with the torn ham, a final zesting of lemon and the rest of the mint ripped up and scattered over the top.
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I love this killer combo of popped broad beans, salty pecorino, Spanish ham and fresh mint
BUYING SUSTAINABLY SOURCED FISH
Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.
When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.
For further information about sustainably sourced fish, please refer to the useful links below:
Marine Stewardship Council