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Gary Mehigan's Bruschetta Of Smashed Peas, Mint & Buffalo Mozzarella

Ingredients

Serves 4

• • Sea salt flakes and freshly ground black pepper

  • 1 cup (120 g) fresh or frozen peas

  • 1 cup (120 g) broad beans

  • 1 clove garlic, peeled

  • 2/3 cup (50 g) grated Parmesan (grano padano or reggiano)

  • 2 tablespoons extra virgin olive oil, plus extra to brush and serve

  • zest and juice of 1 lemon

  • 4 slices (about 280 g) good sour dough bread

  • 1 fresh buffalo mozzarella

  • 2 sprigs fresh mint

  • 50 g Ricotta salata (optional)

Method

1. Preheat a griddle plate or BBQ to high.
2. Bring a small saucepan of water to the boil, add a pinch of salt and add the peas. Cook for 2 minutes until just tender and remove with a slotted spoon. Place in a strainer and rinse under cold water to cool down. Drain well on kitchen towel and set aside.
3. Repeat with the broad beans then gently pop the tender green bean from the skin using your thumb and forefinger.
4. Place half a clove of the garlic into a large mortar with a pinch of salt and pound with the pestle until it becomes a puree. Add the beans and peas and pound until you end up with a rough but homogenous mixture. Add the Parmesan, olive oil, lemon zest and juice, a few twists of pepper and salt. Mix and taste, adjusting seasoning if necessary.
5. Brush the bread with a little olive oil and place onto the griddle plate on a 45 degree angle for 1 minute or until you achieve dark griddle lines and the bread begins to toast. Turn in the opposite direction on a 45 degree angle on the same side for a further minute to achieve the classic crisscross griddle marks. Turn over and repeat the other side. While the toast is still warm, lightly rub the remaining half-clove of garlic on one side of the toast.
6. Place toast on serving plates. Top with the pea mixture and tease the buffalo mozzarella gently apart and place a couple of pieces on top. Scatter with the mint leaves, drizzle with a little more oil and finish by grating the ricotta salata over the top.