• 2 cups fresh shelled young fava beans
• 2 cups fresh shelled English peas
• 1 good handful of fresh mint
• 1/3 cup Reggiano Parmesan cheese
• Extra-virgin olive oil
• Sea salt and freshly ground black pepper
• Lemon
• 1 ball Buffalo Mozzarella cheese
• Pea shoots
• Rocket greens (arugula)
• Loaf of ciabatta bread

Put 1/4 cup of fava beans and peas in a pot of salted boiling water and blanch for 2 minutes. Remove from pan. Do not rinse in cold water; immediately dress with extra virgin olive oil and lemon.

Taking a mortar, place two big handfuls of fresh mint in mortar and with pestle make into a paste. Add raw fava beans and peas, and continue to make into a paste.

Throw in some fresh grated Parmesan cheese, then check for seasoning. If desired, add some sea salt and fresh black pepper.

Slice the bread on a bias, about 1 inch in thickness and six inches in length. Place in a pan with a glug of extra virgin olive oil and brown until nice and crisp. This will make crostini.

Take the fava bean and pea paste and smear it on the crostini slices. Tear the buffalo mozzarella cheese into pieces and dress the crostini with the mozzarella, pea shoots and rocket (or arugula). Throw on the blanched favas and peas. Add some shards of Parmesan cheese and drizzle with some extra virgin olive oil.