Put the oil, 3 strips of lemon rind and the garlic cloves in a small pan and cook over a very low heat for 7–10 minutes. Remove from the heat and discard the lemon rind.
Cook the broad beans and peas in a pan of lightly salted boiling water for 3 minutes until just soft. Drain and rinse under cold running water to cool. Peel the broad beans.
Tip most of the peas and beans into a blender, add the mint and cooked garlic together with the flavoured oil and pulse to make a rough purée. Season well.
Toast the bread, halve the slices and arrange on a serving platter. Spread with the purée and scatter with the reserved peas and broad beans. Top with radishes, pea shoots and Pecorino cheese shavings and serve.