- 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 extra-virgin olive oil (¼ cup)
- 4 thick slices sourdough bread
- 1 garlic clove, halved
- 60 gm Manchego, thinly shaved
- 1 cup (firmly packed) mint, coarsely torn
- 1Blanch broad beans in boiling salted water until tender (1-2 minutes). Refresh, then set aside in a large bowl.
- 2Preheat 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.
- 3Drizzle 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.
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