Summer beans on toast with prosciutto

• podded broad bean300g g
• green bean↗200g g
• fresh pesto tbsp
• large ciabatta↗

  split in half through the centre, then in half again to give four pieces

• olive oil↗

  for drizzling

• garlic cloves↗2

  squashed

• light cream cheese↗140g g
• slices prosciutto↗4
• bag rocket↗70g g

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.