This time of the year is the best to have colourful, bright and light dishes on the table. Going to the farmers market is pure joy and we try to make the most of the seasonal produce we find every Saturday. It’s our very own tradition: on Saturdays we go out for breakfast and then we visit the farmers market. And those simply things make us happy. Like finding the first green, fresh, sweet broad beans of the season.
A couple of weeks ago we prepared these broad beans and mozzarella toasts for dinner, inspired by the chef Martín Berasategui. He has been a source of inspiration lately, as you would have seen in one of our latest recipes: this mushroom and Parmesan rice. We loved the result so much, that here you have our take on the recipe:
You will need (Serves 2):
150 gr fresh broad beans (the smaller, the better)
Mozzarella cheese (the amount depends on how much you love mozzarella)
2 slices of your favourite bread
1 garlic clove, peeled
1 head lettuce
2 spring onions, finely sliced
Extra virgin olive oil
1 teaspoon lemon juice
A pinch of fresh thyme
First you will have to blanch the broad beans. It’s a very easy procedure, don’t worry. Have ready a large bowl of ice water and a plate lined with a cloth or paper towel. Then, bring a large pot of salted water to boil over high heat. Add the broad beans to the pot. After about 90 seconds quickly remove them from the boiling water and plunge them into the ice water bowl to stop the cooking process. When the broad beans are completely cool, remove them from the ice and drain on the towel-lined plate.
Now wash your head lettuce, strip the leaves off and tap them dry with towel paper.
Shred the mozzarella and mix it with the broad beans and the finely sliced spring onions in a bowl.
Prepare your dressing: combine the lemon juice, salt, thyme and pepper. Whisk in one tablespoon of extra virgin olive oil. Pour over the mozzarella, broad beans and spring onions salad and mix well.
Finally, toast your bread in a griddle pan. Once they are done, lightly rub your bread a couple of times with the clove of garlic and drizzle with some extra virgin olive oil.
Now you just have to assemble your toasts: begin with the lettuce, then add the seasoned broad beans salad with your hands, sprinkle a little bit of pepper on top… and serve.
Fresh, light, delicious and ready in the blink of an eye! And if you are in the other hemisphere, we have an Autumnal toast for you. Go check this mushroom and mountain cheese toast!