braised greens on toast

Serves: 4

Ingredients:
150g frozen broad beans
2 tablespoons olive oil
1 shallot, finely chopped
2 garlic cloves, 1 roughly chopped, 1 halved
180g asparagus, woody ends removed, stalks chopped to 1cm pieces, tips reserved
150g sliced spring greens (from a 200g pack)
½ vegetable stock cube, made up to 200ml
150g frozen peas
½ lemon, zested and juiced
4 slices sourdough bread, toasted
1 cup  mozzarella
1 red chilli, deseeded and finely sliced

Method:
boil the broad beans in a small saucepan for 2 mins. drain, run under cold water and peel to remove the tough outer shells.
heat half the oil in a large frying pan over a medium heat and fry the shallot for 3-4 mins until softened. add the chopped garlic, cook for 1 min more, then stir in the asparagus stalks, spring greens and stock; bubble for 2 mins.
add the peas, asparagus tips and broad beans and cook for 2-3 mins until tender. remove from the heat, season and squeeze over the lemon juice.
rub 1 side of each slice of toast with a halved garlic clove and drizzle with the remaining oil. transfer to plates, top with the braised greens and roughly tear over the mozzarella. scatter with the lemon zest and sliced chilli to serve.