Chorizo, broad beans and Manchego

Gourmet~Traveller

Cuisine: Spanish

Serves: 4

Tools

Kitchen friendly view

By Alice Storey

Ingredients

600 gm podded baby broad beans (about 1.5kg unpodded)
4 chorizo (about 100gm each), halved lengthways
2 tbsp aged sherry vinegar (see note)
60 ml (¼ cup) extra-virgin olive oil
4 thick slices sourdough bread
1 garlic clove, halved
60 gm Manchego, thinly shaved
1 cup (firmly packed) mint, coarsely torn

Preparation method

Serves 4

Blanch broad beans in boiling salted water until tender (1-2 minutes). Refresh, then set aside in a large bowl.

Preheat a char-grill pan over high heat. Grill chorizo, starting cut-side down, turning once, until golden, (2-3 minutes each side), remove from heat and thickly slice, then combine with broad beans. Add vinegar and half the oil, season to taste and set aside.

Drizzle bread with remaining oil, season to taste and char-grill, turning once, until golden (1 minute each side). Rub with cut-side of garlic and serve topped with broad bean mixture, scattered with Manchego and mint.

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