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

Method
1.
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
2.
To prepare the broad beans, char the pods under the grill. Once charred, open the pods with scissors and remove the beans
3.
Reserve the pods and peel the beans. Transfer the beans to a bowl and season with olive oil and salt
4.
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
5.
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
6.
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

Ingredients

Charred beans

Pea purée

Brioche crumbs

  • 1 brioche loaf

To plate

Equipment

  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

Chef

Restaurants

Recipe Collections

Seasonal

Easter

A dazzling collection of Easter recipes, featuring chocolate, delicious lamb and asparagus recipes, plus some exquisite ideas for canapés and petit fours. Easter is a lovely holiday for food. With the holiday nearly synonymous with springtime,...