Pea & broad bean hummus with goat’s cheese & sourdough
Any leftover hummus from this summery lunch dish will keep well covered in the fridge for up to three days and makes a great snack with toasted pittas
Broad bean & feta cheese toasts
Serves 2
Easy
Prep:
Cook:
Slice up a baguette, toast, then use as a bruschetta base for beans and salty Greek cheese for a healthy bite
Skip to ingredients
- 350g broad beanfresh or frozen
- 100g feta cheese(or vegetarian alternative), drained
- 2 tbsp chopped or shredded mintleaves
- 1 tbsp extra-virgin olive oil
- 50g bag mixed salad leaf
- 10 cherry tomatoeshalved
- 1 tsp lemon juice
- 4 thin slices baguettes(white or brown)
Nutrition: per serving
- kcal354low
- 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.
