Broad bean feta & cheese toasts
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Preparation Time: 20 minutes | Cooking Time 4 minutes| Freezable?: No
- 175g/6oz broad beans, fresh or frozen
- 50g/20z feta cheese, drained (use a vegan feta cheese if you prefer a vegan option)
- 1 tbsp chopped mint leaves
- 2 tsp extra virgin olive oil
- a handful of mixed salad leaves
- a handful of cherry tomatoes, halved
- 1 tsp lemon juice
- 2 thin slices baguette or sour dough loaf
Go Greek – Slice up a baguette, toast, then use as a bruschetta base for beans and salty Greek cheese for a healthy bite for one
- Boil a small pan of water, add the broad beans and return to the boil. Cook the beans for 4 minutes, drain in a colander and rinse under cold running water until the beans are cold. Press each bean out of its skin into a bowl. (very therapeutic!)
- Crumble the feta cheese and scatter over the beans & the mint leaves. Season with a good grind of black pepper and drizzle with 2 tsp of the oil. Toss together.
- Toss the salad leaves and tomatoes with the remaining olive oil and lemon juice.
- Toast the bread under the grill or in a toaster until golden and crisp on both sides. Spoon the bean and cheese mixture onto the warm toasts and place alongside the salad.
Recipe Adapted from BBC Good Food Meals for One
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