Dissolve ¾ of the stock cube in a pan of boiling water then add the green beans and cook for 3 minutes. Then add the broad beans and cook for 2 minutes followed by the peas for one further minute before draining and pouring into a bowl. Toss in the olive oil, and half the lemon then season to taste. Finally toss through the pea shoots.
Mix the remaining lemon juice with the remaining stock cube to form a paste then stir into the ricotta with the lemon zest and some black pepper.
Toast the bread then rub with the cut garlic on both sides. Spread the ricotta onto the toasts then divide the beans and peas between the slices and garnish with the dill to serve.