Confit spring bean, courgette and ham tartines

  • Preparation time: 5 minutes
  • Cooking time: 15 minutes
  • Total time: 20 minutes

Serves: 2

Ingredients

4 tbsp extra virgin olive oil
4 garlic cloves, 3 finely sliced, 1 halved
1 small essential Waitrose courgette, cut into 1.5cm cubes
100g stringless helda (or runner) beans, sliced into 2cm lengths
150g essential Waitrose frozen broad beans
2 large slices sourdough or other crusty bread
4 slices parma ham or prosciutto

Method

1. Heat the oil in a heavy-based frying pan and fry the sliced garlic over a medium-high heat for 1-2 minutes, until golden. Add the courgette, helda (or runner) beans and broad beans. Cook for 8-10 minutes, until bright green, golden in places and tender; season.

2. Meanwhile, toast the sourdough and rub all over with the cut sides of the remaining garlic clove. Top with the vegetables and torn pieces of the cured ham. Season and drizzle with a little more olive oil before serving, if liked.