Categories: May

Ingredients

• 2-3 large handfuls of shelled broad beans
• handful of roughly chopped or grated pecorino
• finely grated zest and juice of 1 lemon
• splash of extra-virgin olive oil
• handful of fresh mint
• sea salt
• 75g Spanish ham, roughly torn (pata negra is the best)

Directions

1. 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.

2. Roughly mash the blanched broad beans – this can be done in a food processor, chopped with a knife or crush in a pestle and mortar. Mix together with the small raw beans, the pecorino, lemon juice, oil and some of the mint, finely chopped.

3. 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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