Take a handful of fresh broad beans, boil for 5 minutes, drain, let cool in ice water, and then peel. Alternatively, substitute with frozen, pre-peeled broad beans.

Drizzle the beans with a bit of olive oil and then mix in the zest of a lemon (keeping a bit aside) and a few chopped mint leaves. Season with salt and pepper.

Toast a couple slices of sourdough bread, rub with a cut side of garlic clove, and drizzle with some olive oil. Season 3 tbsp fresh ricotta with salt and pepper, spread on the toasted bread, top with the broad beans, drizzle with a little olive oil and sprinkle with additional lemon zest and a couple chopped mint leaves.