Boil the kettle and then place the broad beans in the water for a few moments. This isn't to cook them, it is just to defrost and warm them so you can shell them.
Slice your bread and place under the grill until it is golden brown. I'd like to say I can do the bread at the same time as cooking the beans, but I find that with bread you need to keep a good eye on it.
Shell the broad beans (essentially the skin is tough so you just want to pop the bright green pea/bean from the dull shell - I just use my nail to break through the skin and then squeeze them out).
Heat a frypan to a medium heat and then add the oil, garlic and chilli and fry for about 30 seconds. Add the broad beans and fry until they're cooked (it only takes a few minutes). Then, get a fork or a potato masher and roughly mash them. Squeeze the lemon juice over the top.
Then place on your toast and serve.
Notes
Use gluten-free bread to make this recipe gluten-free.
Recipe by Robyn Birkin | Female Business Coach at https://robynbirkin.com/?p=1716