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Broad bean & feta cheese toasts

Broad bean & feta cheese toasts

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A star rating of 4.5 out of 5.4 ratingsRate
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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

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
low inkcal354
fat18g
saturates8g
carbs28g
sugars6g
fibre11g
protein20g
salt2.2g
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Ingredients

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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Overall rating

A star rating of 4.5 out of 5.4 ratings
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