Instructions

1. Slice the spring onion and chop garlic.
2. Heat the oil in a shallow pan and add the spring onion and garlic pieces. Gently sauté for a couple of minutes, then add the broad beans and stock.
3. Bring to the boil and cook for 3/5 minutes.
4. Add the lemon juice and cook for another minute.
5. Season to taste, then fold in the rocket leaves and lemon zest.
6. Serve warm.