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Broad bean bruschetta
- 300g podded broad beans
- 4 tbsp olive oil , plus extra for drizzling
- juice 1 lemon
- handful mint leaves
- 4 slices rustic white bread , such as sourdough
- 1 garlic clove , peeled but left whole
- 140g pecorino cheese, shaved with a peeler
Directions:View on BBC Good Food
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