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Ingredients
350 g broad bean fresh
100 g feta cheese drained (or vegetarian alternative)
2 tbsp mint leaves shredded chopped
1 tbsp olive oil extra-virgin
50 g salad leaf mixed
10 cherry tomatoes halved
1 tsp juice of lemon
4 slices baguettes white thin ( or brown)
Equipment
bowl
frying pan
grill
toaster
colander
Directions
Bring a small pan of water to the boil.
Add the beans, return to the boil and cook for 4 mins.
Drain in a colander under running water until cold. Press each bean out of its skin into a bowl.
Crumble over the feta and scatter over the mint leaves. Season with a good grind of black pepper and drizzle with 2 tsp of the oil. Toss together.
Toss the salad leaves and tomatoes with the remaining olive oil and lemon juice. Divide between 2 plates. Toast the bread under the grill or in a toaster until golden and crisp on both sides. To serve, spoon the bean and cheese mixture onto the warm toasts and place alongside the salad.
