Broad beans with gorgonzola

SERVES 2 WITH BREAD AS A LIGHT LUNCH

For the dressing:

• 250g young broad beans
• 5 tbsp olive oil
• 250g water
• 4 lush sprigs mint

• 90g Gorgonzola
• 200g natural yoghurt
• 0 mint leaves

Step 1
Wash the beans then cut off their tough stalks.

Step 2
Put the beans into a shallow pan, to which you have a lid, with the olive oil, water and a good grinding of sea salt.

Step 3
Tuck in the mint sprigs.

Step 4
Don't worry if the beans are sitting proud of the liquid, they will cook in the steam.

Step 5
Bring the pan to the boil, then turn down the heat so the beans simmer gently, and cover with a lid.

Step 6
Leave, bar the occasional stir, for about 15 minutes.

Step 7
Check them for tenderness.

Step 8
Turn off the heat and leave for 10 minutes.

Step 9
To make the dressing, crumble the cheese into the yoghurt, and add the finely shredded mint leaves.

Step 10
Serve the beans warm with dollops of the yoghurt and crusty bread, drizzling with the pan juices.