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Broad beans with pata negra ham

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  • 120g/4┬Żoz baby broad beans, pods removed (podded weight)
  • 55g/2oz very finely sliced pata negra or similar high-quality Spanish cured ham, torn (the slices will be so thin that it should result in small shavings of ham)
  • 1 small garlic clove, peeled, finely chopped
  • 1 tbsp extra virgin olive oil
  • splash sherry vinegar
  • sea salt flakes and freshly ground black pepper