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Chorizo, broad beans and Manchego

You'll need

600 gm podded baby broad beans (about 1.5kg unpodded) 4 chorizo (about 100gm each), halved lengthways 2 tbsp aged sherry vinegar (see note) 60 ml (¼ cup) extra-virgin olive oil 4 thick slices sourdough bread 1 garlic clove, halved 60 gm Manchego, thinly shaved 1 cup (firmly packed) mint, coarsely torn


  • 01
  • Blanch broad beans in boiling salted water until tender (1-2 minutes). Refresh, then set aside in a large bowl.
  • 02
  • Preheat a char-grill pan over high heat. Grill chorizo, starting cut-side down, turning once, until golden, (2-3 minutes each side), remove from heat and thickly slice, then combine with broad beans. Add vinegar and half the oil, season to taste and set aside.
  • 03
  • Drizzle bread with remaining oil, season to taste and char-grill, turning once, until golden (1 minute each side). Rub with cut-side of garlic and serve topped with broad bean mixture, scattered with Manchego and mint.

Note If aged sherry vinegar is unavailable, substitute aged red wine vinegar. This flavour-packed combination can be eaten on its own, as an entrée or as a canapé. Baby broad beans don't need to be double-podded because the skin is tender enough to eat. If you can only find more mature broad beans, peel them after blanching them.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Sep 2011

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