Broad bean & chorizo flatbread

Name: Broad bean & chorizo flatbread
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Ingredients: 500 g packs fresh broad beans; 1 large clove garlic, ½ finely chopped; 1 tbsp lemon juice; 2 tsp white balsamic vinegar; 2 sprig/s mint (about 8 large leaves), chopped; 4 tbsp extra virgin olive oil, plus extra to drizzle; 60 g pack Cooks' Ingredients Diced Chorizo; 2 Crosta & Mollica Emiliana Piadina Flatbreads; 50 g feta, crumbled; basil leaves or pea shoots, to serve

Garlic-rubbed flatbreads, topped with broad beans, chorizo and crumbly feta cheese.

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Serves2
CourseLunch
Prepare15 mins
Cook10 mins
Total time25 mins

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2 x 500g packs fresh broad beans
1 large clove garlic, ½ finely chopped
1 tbsp lemon juice
2 tsp white balsamic vinegar
2 sprig/s mint (about 8 large leaves), chopped
4 tbsp extra virgin olive oil, plus extra to drizzle
60g pack Cooks' Ingredients Diced Chorizo
2 Crosta & Mollica Emiliana Piadina Flatbreads
50g feta, crumbled
basil leaves or pea shoots, to serve

Preheat the oven to 200°C, gas mark 6. Pod the beans to give about 250g. Cook in boiling water for 3-4 minutes, until just tender. Drain and place under cold running water until just cool enough to handle, then slip off their skins.
Put the beans, chopped garlic, lemon juice, vinegar, mint and oil in a large bowl, and mash, using a fork or potato masher, until coarsely crushed. Season.
Place the chorizo into a cold frying pan and warm over a high heat until the orange oils are released and the chorizo is starting to crisp at the edges. Rub the flatbreads with the remaining ½ clove of garlic, place on a baking sheet and drizzle with a little extra oil. Bake in the oven for 1-2 minutes until piping hot. Top with the bean mixture, then scatter over the hot chorizo, feta and basil or pea shoots to serve.

Typical values per serving when made using specific products in recipe