1.Cook broad beans in boiling water about 2 minutes; drain. Cool in iced water; drain. Peel away grey-coloured outer shells.
2.Combine beans with pine nuts, rocket leaves and parmesan cheese in large bowl; refrigerate.
3.Meanwhile, combine olive oil, lemon juice and garlic in small bowl; season to taste. Just before serving, add dressing to salad; toss gently to combine.
4.Spoon salad into twelve ⅔-cup (160ml) glasses; top with small basil leaves and flaked parmesan cheese.