Broad Bean & Feta Bruschetta!

There is an abundance of amazing produce in season at the moment and it’s so fresh and full of flavour that not much needs to be done to create a simple, fast and fresh dish.

I’m not a fan of beans. I wish I liked them all, but I really cannot abide a stringy, lank runner bean, or a stodgy, floury kidney bean. But, broad beans I can get on board with. Fresh, earthy and sweet, all they ask for is a little prep work.

Ahh the prep work… slicing the beans from the protective pods they’re sewn into is novel, almost therapeutic. Popping them from their rubbery membranes is just fiddly and mind numbing. So, controversially, I haven’t bothered to with this recipe. And it’s bloody delicious, SO THERE!

If you’re a better person with (too much) time on your hands to shell them up, let me know how good the flavour is!

ingredients

Blanche the beans for 2-3 minutes in a pan of boiling water, then run under a cold tap until cool to the touch.

step 1

Put the beans in a bowl with the garlic and olive oil. Blitz up to a chunky paste and season

step 2

Stir in the spring onions, mint and feta

step 4

Toast your bread slices (do as many as you like) and drizzle with a little more oil.  Spread with the broad bean and feta and serve with lemon wedges for squeezing over.

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A fast, fresh and seasonal lunch or starter!

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