parmesan a handful of grated,
plus a few shavings to finish
french stick or small ciabatta 8 thin slices,
garlic 1 clove,
Simmer the broad beans until tender, about 2-3 minutes then drain and cool. Put tin 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.