Cook the broad beans for 2 min. Drain and re-fresh in cold water. Peal the skins off (this might look like never ending task, but once you get a hang of it, it is really easy and fast)

Roughly mash the beans with potato masher (or fork). Add olive oil, juice and season to taste. Mix.

Spread on toasted rye bread and sprinkle with parmesan shavings. Drizzle some more olive oil and enjoy!