"Makes 2 large toastsbroad beans 100g podded weightbuffalo mozzarella 1 ballFor the dressing:garlic 1 small, sweet cloveparsley 4 or 5 sprigsdill 5 sprigschives 6 thin stems and perhaps a few flowersolive oilPod the beans and cook them in deep, lightly salted boiling water for 6 or 7 minutes until tender, then drain in a colander."