Recipe: Smashed broad beans with pecorino and lemon

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Smashed broad beans with pecorino and lemon

Serves 4-6 as a starter or snack

This week we are loving these utterly delicious, bright and vibrant broad beans, the first week they’re coming from the UK! These kidney-shaped beans are not only scrumptiously sweet and nutty but are a good source of protein and high in vitamins A, B1 and B2.  They also contain levodopa (L-dopa), a chemical the body uses to produce dopamine (the neurotransmitter associated with the brain’s reward and motivation system) which makes us feel good.  So, get podding and enjoy!


  • broad beans 300g, blanched and double-podded
  • garlic ½ clove 
  • pecorino or vegetarian alternative 30g, plus extra to serve
  • lemon ½ juiced
  • extra-virgo olive oil 75ml
  • sea salt and freshly ground pepper to taste
  • sourdough 6 slices, toasted
  • pea shoots to garnish


  1. In a food processor blitz ¼ of the broad beans, garlic, pecorino, lemon juice with the olive oil to make a rough paste. 
  2. Add the remaining broad beans and pulse a few times to leave it chunky.
  3. Season to taste with sea salt and pepper
  4. Drizzle the sourdough slices with olive oil and put under the grill to toast evenly on both sides.
  5. Cut the sourdough slices in half and spoon the smashed beans onto the toast, drizzle with olive oil and serve.