Photograph: Martin Poole
Blanch the shelled peas or broad beans then drain and tip into a bowl. Squash the peas lightly with a fork and add a drizzle of olive oil, 1 tbsp chopped mint and some seasoning.
Top the four slices of griddled bread with the peas, crumbled soft goats' cheese, a few small mint leaves and a drizzle of olive oil. Finish with a little crushed sea salt and a grinding of black pepper.