Ingredients
- 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 cloves, squashed
- 140g light cream cheese
- 4 slices prosciutto
- 70g bag rocket
Method
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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.
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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.
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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.