Cook the broad beans in a saucepan of boiling water for 3 minutes. Drain, rinse under cold water and drain again. Pop the beans out of the outer skins and put in a bowl.
Crush the beans lightly with a potato masher, then stir in the mint, parsley, lemon rind, spring onions and garlic. Season with salt and pepper.
Heat a griddle pan or frying pan until hot. Brush the bread slices with the chilli oil, add to the hot pan, in batches, and cook for 1 minute until toasted and crisp. Turn and cook on the other side for 1 minute.
Spoon the broad bean mixture on to the toasts, garnish with rocket and serve with lemon wedges for squeezing over.