Broad bean & feta cheese toasts
Slice up a baguette, toast, then use as a bruschetta base for beans and salty Greek cheese for a healthy bite
Difficulty and servings
Serves 2
Preparation and cooking times
Prep 25 mins
Cook 4 mins
Vegetarian
- 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.
- 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.
- 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.
PER SERVING
354 kcalories, protein 20g, carbohydrate 28g, fat 18 g, saturated fat 8g, fibre 11g, sugar 6g, salt 2.2 g
Recipe from Good Food magazine, June 2012.
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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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Difficulty and servings
Serves 2
Preparation and cooking times
Prep 25 mins
Cook 4 mins
Vegetarian
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)
PER SERVING
354 kcalories, protein 20g, carbohydrate 28g, fat 18 g, saturated fat 8g, fibre 11g, sugar 6g, salt 2.2 g
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07 July 2012
suzlovescake rated and commented on this recipe
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