Broad bean & feta cheese toasts
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- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Slice up a baguette, toast, then use as a bruschetta base for beans and salty Greek cheese for a healthy bite
| Highlight | Nutrient | Unit |
|---|---|---|
| low in | kcal | 354 |
| fat | 18g | |
| saturates | 8g | |
| carbs | 28g | |
| sugars | 6g | |
| fibre | 11g | |
| protein | 20g | |
| salt | 2.2g |
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)
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.
Goes well with
Recipe from Good Food magazine, June 2012
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