- Blanch the podded broad beans in boiling salted water for 1-2 minutes (depending on size). Drain and refresh in cold water to stop further cooking.
- Once cooled, use your fingers to remove the skins from the broad beans and add the podded broad beans to a mixing bowl, discarding the skins.
- Add the olive oil, a pinch of sea salt and pepper, and the juice of half the lemon to the beans and mash/ stir with a fork.
- Grill the sourdough slices on a grill pan, BBQ or toast them in a toaster. Once toasted rub the warm bread with the peeled garlic.
- Arrange the toasted bread on plates smearing the broad bean mixture over the warm bread.
- Tear each ball of buratta in half and arrange on top of each slice of bread and finish with a little pea cress and a final drizzle of extra virgin olive oil and a squeeze of lemon.
Serves 4
Watch the recipe video over here.
