• 400g fresh or frozen broad beans
  • 400g fresh or frozen peas
  • 75g sourdough bread
  • 50ml olive oil
  • 1 clove garlic, chopped
  • sea salt flakes
  • 1 lemon, zested and juiced
  • 2 sprigs mint, leaves removed and finely chopped, plus extra to serve
  • 25ml extra-virgin olive oil
  • 30g manchego, peeled into shavings


  • STEP 1

    Bring a large pan of salted water to a rolling boil and prepare 2 large bowls filled with iced water. Blanch the broad beans for 2 minutes, remove with a sieve and transfer to a bowl of iced water to stop them cooking further. Repeat with the peas. Once the broad beans have cooled, drain and peel and discard the skins. Once the peas have cooled, drain the water and set aside.

  • STEP 2

    Pulse the sourdough in a food processor into small chunks. Heat the olive oil in a frying pan over a medium heat and fry the bread until light golden brown. Add the garlic and fry for 2 minutes or until just beginning to brown. Remove from the heat and transfer the crumbs onto kitchen paper to drain off the excess oil. Season with sea salt flakes.

  • STEP 3

    Mix the lemon zest and juice, mint, broad beans, peas and extra-virgin olive oil. Season with sea salt to taste. Spoon onto plates, then scatter the manchego all over each plate, sprinkle over the breadcrumbs and finish with pepper and extra mint, if you like.


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