Smashed broad bean and mozzarella salad

Ingredients:

• 300gr. podded broad beans
• 1 lemon juiced
• 100gr pecorino, grated
• handfull mint or basil ,or both
• 4tbsp olive oil
• 8 slices sourdough rubbed with garlic and drizzled with olive oil
• 2 balls buffalo mozzarella

Method:

• Smash the broad beans with a good pinch of sea salt – a big pestle and mortar is great for this but you can also pulse briefly in a food processor, just don’t overdo it as you want the texture to stay quite chunky.
• Add the lemon juice, pecorino, herbs (keep a few leaves back for decoration) and 4 tbsp olive oil and mix together.
• Season well and pile onto the toast
• Tear the mozzarella into chunks and sit on top of the broad bean mash. Finish with drizzle of olive oil, a grinding of black pepper and a few herbs.  

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