Australian Women's Weekly
Ingredients
Method
1.Preheat oven to 170°C (150°C fan-forced). Put the olive bread onto a baking tray and brush with the olive oil. Bake in the oven until crisp.
2.Bring a large pot of salted water to the boil. Remove the beans from their pods and cook them in the boiling water for 3-4 minutes. Drain and then peel the outer skin from the bean.
3.Combine garlic, mint, chives, lemon juice and extra olive oil in a medium bowl. Season with sea salt and freshly ground black pepper. Add broad beans to dressing; toss to combine.
4.To make the salad, arrange prosciutto and bocconcini on a serving plate and spoon over the broad bean mixture. Top with extra mint leaves and serve with toasted olive bread.
Not suitable to freeze or microwave.
Note
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