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Broad beans, garlic & feta bruschetta
Broad beans, garlic & feta bruschetta
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Total Time:
25 minutes
Delicious and simple bruschetta perfect for any occasion – made with summer-fresh frozen beans.
Ingredients:
  • 1 sourdough loaf
  • 300 g frozen or fresh broad beans
  • ½ a bunch of fresh tarragon
  • 1 clove of garlic
  • 100 g feta cheese
  • 4 tablespooons fat-free natural yoghurt
Instructions:
  • Preheat a griddle pan over high heat until smoking. Slice the bread into 2cm slices and place on the hot griddle pan, chargrilling each side for about 1 minute. Do this in batches. Set aside. Boil the beans in salted water for 2 minutes, drain, cool under cold water, peel off the skins, season, add tarragon, crush slightly with a fork, and drizzle with oil. Rub each slice of griddled bread with a halved garlic clove. In a bowl, mash feta with yogurt, season, spread on bread slices, top with beans, and drizzle with oil.

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