450 gmbroad beans (about 1kg unpodded)3young garlic bulbs (see note), trimmed1 tbspaged Sherry vinegar60 ml (¼ cup)extra-virgin olive oil, plus extra to serve4thick slices sourdough bread200 gm’nduja (see note)2buffalo mozzarella (about 250gm each)½ cup (loosely packed)mint, coarsely torn
Blanch broad beans in salted water until bright green (1-2 minutes). Drain, refresh, drain and peel. Set aside.
Crush garlic and a pinch of sea salt in a mortar and pestle to a coarse paste. Coarsely crush broad beans in batches, combine in a large bowl with garlic, vinegar and half the olive oil, season to taste and set aside.
Heat a char-grill pan over medium-high heat, drizzle bread with remaining oil and grill, turning once, until golden (2-3 minutes). Thickly spread toast with ‘nduja, top with coarsely torn mozzarella, spoon over broad bean mixture, top with mint, drizzle with extra oil, season to taste and serve.
Note Young garlic is available from select
greengrocers. 'Nduja, a spicy spreadable Calabrian salumi, is
available from select delicatessens and butchers.