Marinated feta & broad bean crush flatbreads
Marinate feta to make the most of it if you’re not using up the whole block. This lasts for a week in the fridge and the flavour keeps improving. Serve with flatbreads
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Prep:15 mins
No cook - Serves 4
- Easy
Nutrition per serving
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kcal 614
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fat 30g
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saturates 11g
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carbs 52g
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sugars 0g
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fibre 15g
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protein 27g
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salt 1.88g
Ingredients
- 400g frozen broad beans
- handful of mint , leaves picked
- 3 tbsp plain yogurt (any kind)
- 1 lemon , ½ juiced, ½ cut into wedges, to serve
- 4 flatbreads (toasted, if you like)
- 4 tbsp crispy onions or toasted mixed seeds
- 200g block feta , drained
- ½ lemon , zest pared
- 1 tsp coriander seeds
- 1 tsp fennel seeds
- 1 tsp nigella seeds
- ½ tsp chilli flakes
- 4 tbsp extra virgin olive oil
Method
Cut the feta into cubes. Tip into a container or small bowl, add the remaining ingredients and leave to marinate. Will keep for a week in the fridge submerged in oil.
Tip the beans into a heatproof bowl, boil the kettle, then pour some boiling water over the beans. Leave for 3 mins until softened, then drain well. Tip into a food processor with the mint, yogurt and lemon juice. Season and pulse briefly to make a chunky paste.
Divide the broad bean crush between the flatbreads and smooth over. Top with the feta and a drizzle of the marinade. Top with the crispy onions or toasted seeds. Serve with the lemon wedges for squeezing over.
