Method 
Step 1: Heat a char-grill pan over medium-high heat. Drizzle both sides of bread with oil. Char-grill for 2-3 minutes each side. Rub with 1 of the garlic cloves.
Step 2: Add garlic, a pinch of salt and a drizzle of olive oil to a mortar and pestle. Pound to a paste. Add the broad beans, lemon zest and pecorino. Roughly pound, adding a little more olive oil.
Step 3: To serve, top toasted sourdough with broad bean mixture, and some grated pecorino.
