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Broad bean and feta bruschetta

After cooking the broad beans, remove the outer skins to reveal the glorious bright green beans inside. It’s certainly worth the effort and can be done outside in the sunshine. They’re fabulous with fresh herbs such as mint, which is also in season during the summer.

  • Timer Prep 20 min
    Cook 15 min
  • Chart 400.0 cal/
    serving
  • Chef hat Easy
    effort

Preparation

Peel and cut the garlic cloves in half. Chop the fresh mint. Crumble the feta cheese.

Method

  1. 1 Heat the oven to 190°C/375°F/gas 5 (170°C for fan ovens).
  2. 2 Brush the ciabatta slices on both sides with a third of the olive oil.
  3. 3 Bake on a baking sheet for 10-15 minutes until golden.
  4. 4 Rub the toasted ciabatta with the cut side of the garlic clove.
  5. 5 Cook the broad beans in boiling salted water for 4-5 minutes until tender.
  6. 6 Drain and refresh under cold running water, then slip off the skins and discard.
  7. 7 Put the beans in a bowl and roughly crush with a fork.
  8. 8 Season with pepper, then stir in the mint and feta.
  9. 9 Spoon on top of the ciabatta, drizzle over the remaining oil and garnish with whole mint leaves to serve.
  • Average per serving
  • Calories 400.0kCal
  • Fat13.9g
  • Saturated4.9g
  • Salt1.25g
  • Carbohydrates
  • Sugarg
  • Proteing
  • Fibreg