For the pea puree, pour boiling water over the peas and leave to stand for 3-4 minutes. Grate about 30 g of pecorino finely. Wash mint, shake dry, chop leaves. Peel 1 garlic clove. Drain the peas.
Puree with 2 tablespoons of oil and 4 tablespoons of water, stir in grated cheese and mint, season to taste with salt, pepper and sugar.
For the bean purée, clean the chilli, cut lengthwise, wash and chop the seeds. Mix with 4 tablespoons of oil. Wash parsley, shake dry, chop leaves. Rinse beans, drain and puree with 6 tbsp. water.
Stir in 2 tablespoons of chilli oil and parsley, season to taste with salt, pepper and sugar.
For the tomato mix, drain the olives and cut them into small pieces. Wash the tomatoes, remove seeds and cut into small cubes. Peel and chop the onion. Mix with tomatoes, olives, 1 tbsp. oil and vinegar. Clean the rocket, spin dry, chop finely and mix in.
Season with salt, pepper and sugar.
Halve the slices of bread and sprinkle 2 tablespoons of oil on a tray. Roast under the hot oven grill for 3-5 minutes, turning once. Halve 1 clove of garlic, rub the bread with the slices. Spread the pea purée, bean purée and tomato mix each on 4 bread halves.
Put pecorino on the green puree, chilli oil on the white puree and 1 slice of ham on each tomato mix.