Broad bean and goat’s cheese bruschetta

Method

1. Drizzle the oil over the bread slices, then toast on both sides under a hot grill.
2. Thinly slice the radishes. Blanch the broad beans in boiling water for 1 minute, then run under cold water and squeeze out of their skins.
3. Lightly toast the hazelnuts in a dry pan, then roughly chop. Combine the radishes, beans, nuts, the mint, watercress and seasoning in a bowl.
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4. Spoon over the toasted sourdough, then crumble over the goat’s cheese, add another drizzle of oil and a squeeze of lemon juice, then serve.