Name: Broad bean & feta cheese toasts
Prep time: 25 min
Cook time: 4 min
Total time: 29 min
Yield: 2
Cuisine: British
Ingredients: 350g broad bean fresh or frozen; 100g feta cheese (or vegetarian alternative), drained; 2 tbsp chopped or shredded mint leaves; 1 tbsp extra-virgin olive oil; 50g bag mixed salad leaf; 10 cherry tomatoes halved; 1 tsp lemon juice; 4 thin slices baguettes (white or brown)

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Broad bean & feta cheese toasts

Broad bean & feta cheese toasts

Good Food team

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Serves 2

Easy

Prep: 25 mins

Cook: 4 mins

A star rating of 4.5 out of 5.4 ratingsRate

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

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

350g broad bean

fresh or frozen
100g feta cheese

(or vegetarian alternative), drained
2 tbsp chopped or shredded mint

leaves
1 tbsp extra-virgin olive oil
50g bag mixed salad leaf
10 cherry tomatoes

halved
1 tsp lemon juice
4 thin slices baguettes

(white or brown)

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Nutrition: per serving

kcal354

low
fat18g
saturates8g
carbs28g
sugars6g
fibre11g
protein20g
salt2.2g

Method

step 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.
step 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.
step 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.

Recipe from Good Food magazine, June 2012

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A star rating of 4.5 out of 5.4 ratings

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