Step 1

Cook asparagus in a medium saucepan of boiling water for 2 minutes. Add beans and peas; simmer for 2 minutes. Drain; refresh in a bowl of iced water. Drain well.

Step 2

Make rocket and almond pesto. Process rocket, basil, almonds, garlic, rind, parmesan and 1 tablespoon of the oil until coarsely chopped. With motor operating, add remaining oil in a thin, steady stream until mixture is smooth; season.

Step 3

Place bread on a heated oiled grill plate (or grill or barbecue) for 1 minute each side or until lightly charred. Spread ⅓ cup pesto over toasted bread slices.

Step 4

Heat oil in a medium frying pan over medium-high heat; cook garlic for 1 minute. Add asparagus, beans and peas; cook for 1 minute or until hot. Stir in juice just before serving; season to taste.

Step 5

Spoon vegetable mixture onto toasted bread; top with fetta, mint and rind.