Bruschetta of summer vegetables with pounded almond paste

The day before the lunch, huge baskets of squeaky fresh vegetables arrived on our doorstep, so beautiful that we wanted to showcase them in the purest possible way. This is the dish we came up with.

10 little carrots
1kg broad beans
1 bunch rainbow chard (you can use Swiss chard if it is easier to find)
Sea salt and freshly ground black pepper
The juice and zest of one lemon
50g/2oz grated Parmesan
60ml/21/2fl oz extra-virgin olive oil

For the almond paste

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1 dried red chilli
1 bunch of rosemary, leaves only
1 clove of garlic
2 anchovies
1 handful of blanched almonds
120ml/4fl oz extra-virgin olive oil
30ml/11/2fl oz red-wine vinegar

To serve

4 thick slices of chewy peasant-style bread
1 whole clove of garlic, peeled

First make the almond mixture: place the chilli, rosemary leaves, garlic and anchovies into a pestle and mortar and pound until you have a rough paste. Then add the almonds, three or four at a time, pounding to a paste as you go, and continue until all the almonds have been incorporated. Stir in the olive oil and the vinegar and set aside while you cook the vegetables and grill the bread.

Peel the carrots and chop into one-inch rounds. Place in a saucepan and cover with cold water; add a pinch of salt. Place over a medium heat and bring to a boil, cooking the carrots until tender (about 10 minutes). Remove from the heat and drain in a colander. Set aside while you cook the other vegetables.

Pod the broad beans. Boil a pot of well-salted water, add the beans and cook for three minutes. Drain and allow to cool. Now "double-pod" the beans, peeling off the tough pale skin to reveal the tender, brightly coloured bean beneath.

Rinse the chard well and boil a pot of well-salted water. Blanch the chard – this will take a couple of minutes – and drain.

Place all the cooked vegetables into a bowl and season generously with salt and pepper. Squeeze over the lemon juice, add the Parmesan and lemon zest and the olive oil. Toss together thoroughly with your fingers. Taste, and adjust the seasoning if necessary.

Grill the bread and, when it is golden-brown, rub each piece of toast with the garlic. Place one piece on a plate and pile on the cooked, dressed vegetables. Spoon over the almond paste and serve at once.