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Perfect for a rustic lunch or snack, this posh beans on toast is perfect to impress guests
Cook the broad beans in boiling water for
2 mins. Drain, refresh under cold water, drain
again, then peel from their skins.
Use a masher to roughly crush the beans
with the olive oil and lemon juice, then stir
through the mint. Season with salt and
pepper to taste.
Heat a griddle pan, toast the bread on both
sides, then rub with the garlic clove. Spoon
some of the beans over each slice of bread,
scatter over the pecorino and drizzle with
more olive oil to serve.
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