Broad bean pintxos with red pepper and manchego

Name: Broad bean pintxos with red pepper and manchego
Prep time: 15 min
Total time: 15 min
Yield: Serves 10-12 as a snack
Cuisine: Spanish recipes
Ingredients: 500g podded broad beans, defrosted if frozen, skins removed (see Know-how); 5g dill, plus extra to garnish; 1-2 tsp extra-virgin olive oil (depending on whether you’re using fresh or frozen beans) plus extra to drizzle; Finely grated zest 1 lemon, plus a squeeze of juice; 1 small baguette, cut at an angle into 10-12 x 1cm slices; 30g roasted red peppers from a jar, cut into thin strips; 20g manchego cheese

Portion size: Serves 10-12 as a snack
Prep time 15 min
Difficulty: easy

Vegetarian

Emily Gussin

Food producer and sustainability lead, delicious.

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Inspired by the pintxos of the Basque region in northwest Spain, these loaded baguette bar snacks topped with crushed broad beans and manchego also make a tasty lunch or starter.

Spanish flavours: The trio of earthy broad beans, sweet red pepper and nutty manchego cheese will transport your tastebuds to the Iberian Peninsula.
Quick and easy: Rustle up this no-cook starter or snack in just 15 minutes.
Summer treat: Try these seasonal snacks in high summer. Fresh broad beans are in season from late June to early September.

Browse more easy and delicious summer snack recipes.

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Ingredients

500g podded broad beans, defrosted if frozen, skins removed (see Know-how)
5g dill, plus extra to garnish
1-2 tsp extra-virgin olive oil (depending on whether you’re using fresh or frozen beans) plus extra to drizzle
Finely grated zest 1 lemon, plus a squeeze of juice
1 small baguette, cut at an angle into 10-12 x 1cm slices
30g roasted red peppers from a jar, cut into thin strips
20g manchego cheese

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Method

Tip the beans into a mortar or mini chopper with the dill, olive oil (you’ll need a little more if you’re using fresh beans), lemon zest, a squeeze of juice and plenty of salt and pepper. Work into a chunky paste.
Spoon the mixture onto the bread, using the curve of the spoon against the edges of the bread to create smooth, neat mounds. Lay over strips of roasted red pepper, then finish with shavings of manchego and a drizzle of extra-virgin olive oil.

Nutrition

74kcals Calories
1.7g (0.6g saturated) Fat
3.9g Protein
9.2g (1.1g sugars) Carbs
3.3g Fibre
0.2g Salt

Cook smarter

To remove broad bean skins, drop them in boiling water for 30 seconds, then plunge into cold water. The pale skins should slip off easily between finger and thumb, leaving you with sweet and shiny bright green beans.