date:Sep 24, 2013
Ingredients
1 garlic clove, peeled
Pinch of sea salt
130g (1/2 cup) Greek yoghurt
2 tbs olive oil
1/2 small brown onion, finely chopped
500g frozen broad beans, thawed, peeled
1 tbs lemon juice
10 slices prosciutto, halved crossways
10 slices ciabatta bread, toasted, halved
2 tbs chopped fresh mint
Method
1. Place garlic and salt in a mortar and pound with a pestle until smooth. Stir in yoghurt. Set aside to develop flavours.
2. Heat the oil in a frying pan over medium heat. Cook the oni