garden party

Bruschetta with broad beans, pecorino, mint and Taggiasche olives

Just-picked, freshly podded raw baby broad beans are a real seasonal treat. Here, they’re mixed with Taggiasche olives, a Ligurian delicacy from the small town of Taggia. They’re considered to be one of the best-flavoured varieties.

30 MINUTES | SERVES 6 | EASY

baby broad beans 250g, double-podded
mint leaves 8
pecorino (or vegetarian alternative) 30g, grated, plus extra to serve
lemon 1, zested and juiced
olive oil 50ml
focaccia 6 slices, toasted
Taggiasche olives 3 tbsp, pitted and sliced

Use a pestle and mortar to pound together the beans, mint leaves and a pinch of salt until crushed. Tip into a bowl and fold