Bruschetta, broad beans, goat's cheese

Delicious bite on a hot summer night.

Use a garlic press and squeeze 1 clove of garlic into some olive oil. Soften on a low heat.

Brush the oil over the bread.

Fry the bread in a dry pan. 

Boil the fresh peas and (double podded) beans 3 mins in unsalted water, then mix with olive oil, lemon juice, lemon zest and chopped mint.

Crumble the goat's cheese.

Serve as shown