Broad Bean and Feta Smashed on Toast

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15 min
20 min
Broad Bean and Feta Smashed on Toast

A quick fire healthy lunch to keep you going through the day.

Original recipe here.


200g shelled broad beans (fresh or frozen)

juice and zest of ½ lemon, plus extra zest to garnish

2 tbsp thick Greek yogurt

½ garlic clove, crushed

75g vegetarian feta, crumbled

4 slices sourdough bread, toasted

2 tbsp seed mix, toasted and lightly crushed in a pestle and mortar

a few mint leaves

olive oil, to drizzle (optional)


1.  Cook the broad beans in a pan of boiling salted water to soften the skins; 1 minute for fresh, 3 minutes for frozen. Drain in a colander, cool under cold water and drain again. Pinch the leathery jackets from the cooled broad beans and discard. Put the double-podded beans in a food processor with the lemon zest and juice, yogurt and garlic. Blend to a rough paste. Add the feta, some ground black pepper and blend again briefly to combine.

2. Spread the bean smash over the toast. Top with the seeds, mint leaves and a scattering of lemon zest, then drizzle with a little oil, if you wish.


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