1.3 kg (3 lb) young broad beans (podded weight)
2 garlic cloves, peeled
4 tablespoons fresh mint leaves
4 tablespoons freshly grated Pecorino cheese
4 tablespoons olive oil
Maldon salt and freshly ground black pepper
juice of 1 lemon
6 slices sourdough bruschetta (see here)
For six
Pound the broad beans in a pestle and mortar with the garlic and mint. When the mixture is thick in texture, remove and place in a bowl. Stir in the Pecorino and the olive oil. Season with salt and pepper and the lemon juice. Prepare the bruschetta as described here, and serve with the beans.