Living in the inner city means there’s not a whole lot of space for growing our own veggies. We do our best by using pretty much every square centimetre of our (north-facing) front yard, but we’re still not talking much space! This means whatever we do manage to grow needs to be relished when we eat it and for me that means picking it fresh then doing as little to it as possible. That was exactly the case with these broad beans – I collected as many as I needed from the garden, then did very little to them in order to let them shine all on their own! The result was absolutely delicious, and I didn’t even need to leave the house – perfect!
- Broad beans
- 2 cloves garlic
- 1.5tbs olive oil
- 1.5 tbs mint
- Bocconcini (or another cheese like goats cheese or mozzarella)
- Remove the broad beans from their shells and cook in boiling water for 2-3 minutes
- Drain and place in cold water, then remove the outer shell to leave just the inner, bright green part of the bean
- Place in a bowl with minced garlic, olive oil and lemon juice and smash (use a mortar and pestle, or a potato masher)
- Finely chop the mint and add to the mixture, saving a little to go on top
- Spoon the broad bean mix onto toasted sourdough, top with bocconcini, season with salt and pepper and enjoy!
Smashed broad beans make such a delicious snack and go equally well for breakfast, perhaps topped with a poached egg. The flavours are simple but perfect and it doesn’t even matter if they haven’t come straight from your garden!
Do you grow much food at home? I think I need to start taking lessons from my housemates, he’s a natural at it – me, not so much!