Slice the sourdough nice and thick, then chargrill.
In a mortar & pestle, work the fava beans, lemon and splash of oil until it becomes a chunky puree.
Pan fry the pumpkin, corn kernels and sage until soft (for 3 min on high heat), then toss in a bowl with the chilli, basil and radish.
Spread fava bean puree on grilled bread and spoon mix on top
Finish with prosciutto, olives and sprouts.

Notes

Miguel suggests using haloumi instead of prosciutto for a vegetarian option.

The Living Room