extra-virgin olive oil, for drizzling, if you like
Cook the broad beans in a pan of
boiling water for 4 mins until just tender.
Drain, cool under cold running water, then
drain and set aside. In the same pan, fry
the peas in half the butter until just cooked.
Allow to cool, then blitz with a hand
blender or in a food processor with the
mint, yogurt and seasoning until smooth.
Heat oven to 180C/160C fan/gas 4. Melt
the rest of the butter in a small pan, stir
in the dill, then brush over the slices of
bread. Bake for 10-12 mins until the bread
is crisp and golden.
Spread some pea purée onto each
slice, then top with rocket, broad beans
and radishes. Use a potato peeler to
shave pecorino on top. Drizzle with olive
oil, if you like, before serving.