15 mins
Super easy
serves 4
About the recipe
I love this killer combo of popped broad beans, salty pecorino, Spanish ham and fresh mint.
Ingredients
2–3 large handfuls of shelled broad beans
a small handful of roughly chopped or roughly grated pecorino
finely grated zest and juice of 1 lemon
a splash of extra-virgin olive oil
a handful of fresh mint
sea salt
75g quality Spanish ham, roughly torn – pata negra is the best!
Top Tip
Try to find slices of Spanish ham if you can, but if you can’t try using Italian prosciutto such as Parma ham.
Method
- 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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