Summer Beans on Toast with Prosciutto
300g podded broad bean 200g green bean 4 heaped tbsp fresh pesto large ciabatta, split in half through the centre, then in half again to give four pieces olive oil , for drizzling 2 garlic clove, squashed 140g light cream cheese 4 slices prosciutto 70g bag rocket METHOD Heat a medium-sized pan of water until boiling, and heat a griddle pan over a high heat. Add the broad beans and green beans to the boiling water. Cook for 2 mins or until just tender, then drain and remove the broad bean skins, if you like. Mix the vegetables with the pesto. Meanwhile, drizzle the cut side of the ciabatta with a little oil, then rub with the squashed garlic. Place, oiled-side down, in the griddle pan. Toast until charred griddle lines appear – about 2 mins. Place a piece of toasted ciabatta on each plate, spread with the cream cheese, then top with the pesto veg, a slice of prosciutto and a handful of rocket leaves. Drizzle with some more olive oil and serve.