250g cooked and double podded broad beans
handful grated parmesan plus a few shavings, to finish
a couple of slugs extra-virgin olive oil
a small bunch of mint, leaves only, chopped
1 garlic clove, halved
1 French stick or small ciabatta, cut into 8 thin slices and toasted
Put the double-podded broad beans in a bowl and lightly crush. Season, then mix in the grated parmesan, mint and a slug of olive oil. Rub the slices of toasted bread with the garlic. Top with the broad bean mix, drizzle over a little more oil and finish with parmesan shavings.