Broad bean & feta cheese toasts

Broad bean & feta cheese toasts

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(2 ratings)

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Cooking time

Prep: 25 mins Cook: 4 mins

Skill level

Easy

Servings

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

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
354
protein
20g
carbs
28g
fat
18g
saturates
8g
fibre
11g
sugar
6g
salt
2.2g

Ingredients

  • 350g broad beans, 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 leaves
  • 10 cherry tomatoes, halved
  • 1 tsp lemon juice
  • 4 thin slices baguettes (white or brown)

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Method

  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.

Recipe from Good Food magazine, June 2012

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Comments

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domesticlou's picture
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Really fresh tasting, even better the next day.

suzlovescake's picture
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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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