A real taste of summer and a smashing way to start a dinner party. Serve on a big wooden board with a glass of something bubbly.
Wine Suggestion: Go white, go Italian, go fresh and textured. We’d recommend a good Pecorino from Abruzzo or Marches or maybe a Gavi or Soave.
Smashed broad bean and mozzarella salad – serves 4
- 300g podded broad beans (you need about 1kg in their pods to get this amount) or 300g frozen broad beans
- 1 lemon, juiced
- 100g pecorino, grated
- handful of mint leaves
- handful of basil leaves
- olive oil
- sourdough/country style bread, 8 slices toasted (we toasted ours on the barbecue), rubbed with garlic & drizzled with olive oil
- 2 balls buffalo mozzarella
Blanch the podded broad beans in boiling water for 2 minutes, drain and pop the green bean out of the papery skin.
Smash the double-podded broad beans with a good pinch of sea salt in a big pestle & mortar. Add the lemon juice, pecorino and herbs (keep a few leaves to garnish) and 4tbsp olive oil and mix together. Season well and pile onto the toast.
Tear the mozzarella into chunks and set on top of the broad bean mash, Finish with another drizzle of oil, some black pepper and a few herbs.
(Original recipe by Ben O’Donoghue for BBC Olive Magazine, August 2005.)