Bresaola, broad bean & ricotta bruschette

Microwave the broad beans according to pack instructions, then drain and cool briefly under cold water. Pat dry and remove the outer skins.

Drizzle both sides of the bread with 1 tbsp oil and toast in a hot griddle pan or under a preheated grill for 2-3 minutes on each side until golden brown. Lightly rub the toast with the cut side of the garlic, then halve each slice and leave to cool.

Stir together the ricotta, parmesan and some seasoning. Halve the preserved lemons and remove any seeds. Finely chop the lemons and crush the broad beans, then stir together with most of the dill, the chilli flakes, the remaining 1 tbsp oil and the vinegar.

When ready to assemble, spread the ricotta and parmesan mixture on the garlic toast and spoon over the broad bean salsa. Lay a slice of bresaola on top of each and sprinkle with extra dill and black pepper.