Serves 4

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

1	Blanch broad beans in boiling salted water until tender (1-2 minutes). Refresh, then set aside in a large bowl.
2	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.
3	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.

Note If aged sherry vinegar is unavailable, substitute aged red wine vinegar. This flavour-packed combination can be eaten on its own, as an entrée or as a canapé. Baby broad beans don’t need to be double-podded because the skin is tender enough to eat. If you can only find more mature broad beans, peel them after blanching them.

This recipe is from the September 2011 issue of Australian Gourmet Traveller.