Ingredients:

  • 250g fresh or frozen broad beans, shelled
  • 2 slices of sourdough or crusty bread
  • 100g feta cheese, crumbled
  • 1 tbsp olive oil, plus extra for drizzling
  • 1 small red chilli, finely chopped
  • Juice of ½ lemon
  • 2 tbsp fresh mint leaves, roughly chopped
  • Salt and freshly ground black pepper to taste

Instructions:

  1. If using fresh broad beans, blanch them in boiling water for 3 minutes, then refresh in ice water. Pop the beans out of their skins. If using frozen, cook as per package instructions.
  2. Toast the sourdough slices to your liking.
  3. In a mixing bowl, combine the cooked broad beans, feta cheese, olive oil, chopped chilli, lemon juice, and mint.
  4. Season with salt and pepper to taste. Use a fork or potato masher to lightly smash the mixture, leaving some texture.
  5. Divide the smashed broad bean mixture evenly between the toasted bread slices.
  6. Drizzle with a little extra olive oil and sprinkle with a few extra mint leaves (if desired). Serve immediately.