Preheat oven to 200°C fan forced. Using 1 tablespoon oil, brush both sides of the pita. Cut the pita into 2cm-thick strips and place on a baking tray. Scatter almonds over another baking tray. Cook, placing the pita tray above the almonds, for 5-7 minutes until bread is crisp and almonds light golden. Set aside to cool.
Meanwhile, add the broad beans to a saucepan of boiling salted water. Cook for 3 minutes. Drain and refresh under cold running water, drain well. Remove the tough outer skins from the broad beans, discard the skins and place beans into a bowl.
Break the pita into pieces and add to the broad beans with tomatoes, radish, bocconcini and mint. Combine the pesto, remaining olive oil, lemon juice and sugar in a jug. Season and mix well. Spoon the dressing over the salad, toss gently. Sprinkle with almonds. Serve.