Broad bean bruschetta
Pod some fresh broad beans to make 2 cups. Drop in a bit of boiling water and cook for around 5 minutes till just done. Rinse under cold water and peel. Place in a bowl and mash lightly, adding a spoonful of olive oil, a squeeze of lemon juice, some sea salt and pepper, and some finely chopped mint.
Pile onto toasted country bread slices lightly rubbed with garlic. Drizzle a little more olive oil overtop and garnish with small mint leaves.