Prep time:

Cooking time: 5 minutes

Total time:

Serves: 24

150g broad beans (I used frozen)

35g pecorino, plus extra shavings

1 zest of 1 lemon and the juice of half

1tbsp extra virgin olive oil

handful of mint, plus extra to decorate

50ml cream

24 ready-made croustades (I used Rahms Mini Croustades from Waitrose)

microgreens, to decorate

Mint grows in abundance in summer gardens across the South East. Here is a great recipe to use the beautiful herb. This is the most wonderful, substantial canapé – simple to make, but with complex flavours that taste so good. Perfect for relaxed eating in the sunshine with a glass of chilled wine.

  1. Boil the broad beans for 4-5 mins until cooked. Drain and allow to cook. You can de-pod again, but I like the extra fibre from the skins.
  2. Put into a food processor with the pecorino, mint, olive oil, lemon zest and juice. Blitz to a spreadable mix. Taste, season with more salt, pepper, lemon juice etc. Add in the cream.
  3. When ready to serve, pipe or spoon the mix into the croustades and decorate with mint leaves and microgreens.

Serve with Nine Oaks Bacchus 2023

Perfectly paired recommendations from Nine Oaks Vineyard, Hothfield

“From vine to wine and from grape to glass we are committed to making small batch, estate grown wines that are a true expression of our boutique vineyard in the heart of the Kent countryside.” Find out more about Nine Oaks Vineyard at nine-oaks.co.uk.

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