Bring to a boil 250g broad beans (podded). Simmer for around 5 minutes, then drain and run through with cold water. Peel the beans and place in a bowl.

Lightly crush the beans and season with a good glug of olive oil, some finely chopped mint and some sea salt.

Toast slices of crusty Italian bread, rub with a cut clove of garlic. Pile on the broad beans. Drizzle a little extra olive oil over top and add slivers of parmesan.