Nuno Mendes' broad beans recipe is a satisfying vegetarian recipe for a canapé using Portuguese St. Jorge cheese, with its slightly spicy taste and strong aroma. The robust cheese is paired here with charred broad beans, soft peas and dill for an elegant way to start an evening

To make the brioche crumbs, cut the crusts off the loaf and make the inside into crumbs. Put them on a baking tray and toast under the grill until golden
To prepare the broad beans, char the pods under the grill. Once charred, open the pods with scissors and remove the beans
Reserve the pods and peel the beans. Transfer the beans to a bowl and season with olive oil and salt
To put together the pea purée, make a dill oil by blitzing the dill in the grapeseed oil with 1 teaspoon of the salt. Pour into a pan and cook until the dark green oil separates off from the dill paste
Put 4 tablespoons of the dill oil in a blender with the peas, lemon juice and 1 teaspoon of salt and whizz to a purée
Put a spoonful of the crumbs on each plate. Carefully put the beans back into each pod and make dots of pea purée between each bean. Put on the plate and garnish with the crumbled pieces of cheese and torn sprigs of dill
Send us feedback on this Broad beans recipe


Charred beans

Pea purée

Brioche crumbs

  • 1 brioche loaf

To plate


  1. Blender

Share this Recipe

This broad beans recipe by Nuno Mendes from Viajante and The Corner Room is a simply brilliant canapé, with broad beans, dill, peas and brioche crumbs