Juice of 1 lemon
100g parmesan, grated
Mint and/or basil, a handful of leaves
300g fresh broad beans (about 1 kg of unpeeled beans)
Salt and pepper
Sourdough or country bread 8 slices
2 x Buffalo mozzarella balls
To prepare dressing, combine lemon juice, parmesan, herbs and 4 tbsps olive oil and set aside. Remove the broad beans from their shells. Boil the beans for 3 to 4 minutes. When cool enough to handle, remove the pale green skin. Add a pinch of salt and roughly mash the beans. Toast the bread slices and then rub with garlic and drizzle with some olive oil. Spread the broad bean mash on the toasts along with a slice of mozzarella.
Drizzle with olive oil, freshly ground pepper and herbs to finish.