Bruschetta with Favetta and Pecorino by Gary Mehigan

Ingredients

4 slices sourdough bread
olive oil, for drizzling
2 garlic cloves
200g double peeled broad beans
50g pecorino, finely grated, plus extra for garnish
½ lemon, zest finely grated

Directions

Heat a char-grill pan over medium-high heat. Drizzle both sides of bread with oil. Char-grill for 2-3 minutes each side. Rub with 1 of the garlic cloves.

Add garlic, a pinch of salt and a drizzle of olive oil to a mortar and pestle. Pound to a paste. Add the broad beans, lemon zest and pecorino. Roughly pound, adding a little more olive oil.

To serve, top toasted sourdough with broad bean mixture, and some grated pecorino.