Preheat the grill. Place the Parma ham on a flat baking tray and grill for 2-3 minutes or until crispy. Then break into small pieces.
Place the broad beans in a small saucepan of boiling water and cook for 6-8 minutes before draining and running under cold water. Pop the broad beans from their skins and place in a food processor along with 2 sprigs of the mint, Greek yogurt, 2 tablespoons of the Extra Virgin olive oil, lemon juice and zest. Process until smooth.
Season to taste, spoon into a bowl and drizzle over the remaining Extra Virgin olive oil, and garnish with the remaining mint leaves. Spoon onto Bauli Doriano crackers and top with the crispy Parma ham to serve.
