Broad bean, mint & goat’s feta toasts
Prep 45 mins | Cook 3 mins | Serves 4-6 as a starter
1 kg broad beans (yielding about 400g beans)
1 tbs extra virgin olive oil + extra to serve
2 tbs mint leaves, chopped
150g marinated goat’s feta, drained and roughly mashed
6 thin slices sourdough bread, cut on the diagonal
Olive oil cooking spray
2 garlic cloves, halved lengthways
Step 1 Peel broad beans and discard pods. Plunge the broad beans into a small saucepan of boiling water and cook for 3 minutes. Drain then refresh in cold water. Peel broad beans, discarding outer skin.
Step 2 Place half the peeled broad beans into a medium bowl. Drizzle with oil and season with pepper. Roughly mash. Stir through remaining broad beans and mint. Spoon into a serving bowl. Place feta in a small serving bowl. Set aside.
Step 3 Spray both sides of bread with oil and rub with cut-side of garlic. Chargrill or grill bread until golden and crisp. Serve char-grilled bread with broad bean mixture and feta. Drizzle with extra virgin olive oil to serve.
Good for you ... Broad Beans
A source of protein and iron, making them especially valuable for those who choose a vegetarian diet.
A good source of B vitamins, including thiamin (vitamin B1), riboflavin (vitamin B2) and niacin (vitamin B3), all of which are used in the body’s production of energy from proteins, fats and carbohydrates.
A good source of vitamin C which is important for the normal functioning of the body’s immune system.
One of the best sources of dietary fibre among vegetable. Dietary fibre is important to keep the intestine functioning normally.