Broad bean and feta cheese toasts
Bring a small pan of water to the boil. Add the beans, return to the boil and cook for 4 mins.
Drain in a colander under running water until cold. Press each bean out of its skin into a bowl (or skip this step, if you prefer).
Crumble over the feta and scatter over the mint leaves. Season with a good grind of black pepper and drizzle with 2 tsp of the oil. Toss together.
Toss the salad leaves and tomatoes with the remaining olive oil and lemon juice. Divide between 2 plates.
Toast the bread under the grill or in a toaster until golden and crisp on both sides.
To serve, spoon the bean and cheese mixture onto the warm toasts and place alongside the salad.