Rustic rolls with broad beans and goat's cheese

Cook the broad beans in boiling water for 3-4 minutes until tender. Unless they are very young and fresh its a good idea to squeeze them out of their shells once cooked - you will be rewarded with a deliciously tender bean.

Cut all of the rolls in half.

Place a slice of serrano on the bottom of each roll; then divide the beetroot, goats cheese and broad beans between the rolls, drizzle with olive oil and season with salt and pepper.

Top with one more slice of serrano and the other half of the roll and serve