2thick slices of freshly baked bread e.g. sourdoughciabatta OR 4 smaller slices e.g. from a French stick or smaller ciabatta loaf
½a clove of garlic
salt & pepper
Boil the fava/broad beans for 5 minutes (or microwave – see note below), then rinse under cold water and drain. Then squeeze the beans out of their skins and place in a bowl.
Add the olive oil, lemon zest, a couple of squeezes of lemon juice and most of the mint and mix well.
Toast the bread on both sides, then wipe the top side quickly with the cut side of the garlic.
Spread the bread generously with the ricotta, then top with the fava/broad bean mixture. Grind over salt & pepper to taste, then garnish with the rest of the mint. Serve immediately while still warm.
Preparing the broad beans: You can microwave the fava/broad beans instead if you like. Just place in a bowl with a tiny bit of water, cover with cling film with a hole pierced in it and microwave for 3 minutes. Then cool, drain and pod as described above.