200g broad beans, skin on
60g pickled onions, roughly chopped
40g pecorino
4-5 large mint leaves, roughly chopped
¼ cup extra virgin olive oil
zest and juice of 1 lemon

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1.Stir through cooked pasta with a generous amount of butter and pasta water
2.Spread onto toasted bread
3.Serve as a dip for crackers and raw vegetables such as radishes and carrots

Food styling, recipes and photography Will Bowman & Jane Lyons

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