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Recipe by Tobie Puttock

Light, tasty and oh-so-Spring, this delicious recipe is the perfect seasonal weekend lunch.

  • 300g podded broad beans
  • 3 tablespoons extra virgin olive oil
  • 1 lemon halved
  • Small handful freshly picked mint leaves
  • 1 garlic clove, peeled
  • 100g pecorino or parmesan cheese
  • 2 loose cups pea shoots or watercress
  • Sea salt and freshly cracked pepper
  • 2 large balls buratta or fior di latte
  1. Blanch the podded broad beans in boiling salted water for 1-2 minutes (depending on size). Drain and refresh in cold water to stop further cooking.
  2. Once cooled, use your fingers to remove the skins from the broad beans and add the podded broad beans to a mixing bowl, discarding the skins.
  3. Add the olive oil, a pinch of sea salt and pepper, and the juice of half the lemon to the beans and mash/ stir with a fork.
  4. Grill the sourdough slices on a grill pan, BBQ or toast them in a toaster. Once toasted rub the warm bread with the peeled garlic.
  5. Arrange the toasted bread on plates smearing the broad bean mixture over the warm bread.
  6. Tear each ball of buratta in half and arrange on top of each slice of bread and finish with a little pea cress and a final drizzle of extra virgin olive oil and a squeeze of lemon.

Serves 4

Watch the recipe video over here.

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