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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

  • Prep: 25 mins
    Cook: 4 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 354
  • Carbohydrates 28
  • Saturated Fat 8
  • Sugar 6
  • Protein 20
  • Fat 18
  • Fibre 11
  • Salt 2.2

Nutrition per serving

  • Calories 354
  • Carbohydrates 28
  • Saturated Fat 8
  • Sugar 6
  • Protein 20
  • Fat 18
  • Fibre 11
  • Salt 2.2

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)

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.

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