Broad bean & feta cheese toasts

Broad bean & feta cheese toasts

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(2 ratings)

Prep: 25 mins Cook: 4 mins


Serves 2
Slice up a baguette, toast, then use as a bruschetta base for beans and salty Greek cheese for a healthy bite

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal354
  • fat18g
  • saturates8g
  • carbs28g
  • sugars6g
  • fibre11g
  • protein20g
  • salt2.2g
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  • 350g broad bean, fresh or frozen
    Broad beans

    Broad bean

    braw-d be-en

    A member of the legume family, broad beans are pretty hardy and adaptable - they grow in most…

  • 100g feta cheese (or vegetarian alternative), drained
  • 2 tbsp chopped or shredded mint leaves



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 1 tbsp extra-virgin olive oil
  • 50g bag mixed salad leaf
  • 10 cherry tomato, halved
  • 1 tsp lemon juice
  • 4 thin slices baguette (white or brown)


  1. Bring a small pan of water to the boil. Add the beans, return to the boil and cook for 4 mins. Drain in a colander under running water until cold. Press each bean out of its skin into a bowl.

  2. Crumble over the feta and scatter over the mint leaves. Season with a good grind of black pepper and drizzle with 2 tsp of the oil. Toss together.

  3. Toss the salad leaves and tomatoes with the remaining olive oil and lemon juice. Divide between 2 plates. Toast the bread under the grill or in a toaster until golden and crisp on both sides. To serve, spoon the bean and cheese mixture onto the warm toasts and place alongside the salad.

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Comments (2)

domesticlou's picture

Really fresh tasting, even better the next day.

suzlovescake's picture

This was very tasty, good for a light lunch in the summer time. I used goats cheese instead of feta though as that's what I had in the fridge at the time, and still worked very well.

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