Preparation time: 10 minutes
Cooking time: 10 minutes
300g broad beans, podded
2 tbsp extra virgin olive oil,
plus an extra drizzle at the end
1 lemon, juiced
A handful mint leaves, saving a
few small ones to garnish
Salt and pepper for seasoning
100g British asparagus, cut in
4 slices rustic white bread, such
1 garlic clove, peeled but left whole
1 small ball (approximately 150g) of really good buffalo mozzarella, roughly torn
What to do
Cook the broad beans in boiling water for two minutes. Drain, refresh under cold water, drain again, then peel them from their skins.
Use the back of a fork to roughly crush the beans with the olive oil and lemon juice, then stir through the mint. Season with salt and pepper to taste.
Cook the British asparagus in boiled salted water for one or two minutes and drain under cold water.
Heat a griddle pan, toast the bread on both sides, then rub with the garlic clove.
Spoon some of the beans over each slice of bread, scatter over the British asparagus, mint and mozzarella and drizzle with more olive oil to serve as a snack or starter.
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