500grfresh peas in the podabout 150 gr out of their shells
700grbroadbeansabout 250 gr. once pods are removed
fresh mintuse only the leaves
seasalt and black pepper
extra virgin oliveoil
50grgrated pecorinoplus some extra for serving
juice of 1 lemon
4slicesof sourdough bread
1cloveof garlicunpealed, cut in two
2large balls of mozarella
a handful of peasproutsI couldn't get those so used wild rocket instead, which works well too
Instructions
Remove the peas and broadbeans from their pods and put them in separate tubs. Keep the smallest ones apart to mix through the salad.
For pureeing the beans and peas, Jamie is telling you to use a pestle and mortar but I chose the lazy option and used a small kitchenmachine. Mix half of the mindleaves with the peas and ad some salt. Puree and then ad the broadbeans. Make it all into a thick green paste.
Ad a couple of tablespoons of extra virgin olive oil to make the puree lovely moist. Add the grated pecorino. If the puree becomes too stiff you can thin it with a little extra olive oil.
Add about 3/4 of the lemonjuice - that will bring all the flavours together. Have a taste and if needed ad salt and pepper to taste.
Grill or toast the bread on a bbq or on a grillpan on both sides and rub them only twice with the halved garlic and cover them with a big spoon of the puree and half a ball of mozarella.
Add the peashoots, the rest of the mintleaves and the small beans and peas that you kept separate in a bowl with the rest of the lemonjuice, salt and pepper and put the salad on top of the crostini. Decorate with a few drips of olive oil and some grated pecorino.