400g/14oz fresh broad beans, (about 300g/10½oz when podded)
1 whole red chilli
2 fat garlic cloves, finely chopped
1 lemon, zest and juice only
1 spring onion, thinly sliced
4 tbsp olive oil
1 tbsp dried oregano or 2 tbsp fresh chopped oregano
200g/7oz soft goats’ cheese
½ loaf sourdough bread, sliced