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Broad beans, garlic & feta bruschetta
starter | serves 6
1. Heat a griddle pan over a high heat until smoking. Slice the bread into 2cm slices and place on the griddle pan, turning after 1 minute or until each side has been gently chargrilled. You will need to do this in batches. Set aside. Meanwhile, plunge the beans into a pan of boiling, salted water and simmer for 2 minutes, then drain and run under a cold tap until cool.
2. Pop the beans out of their skins, season, stir through the tarragon and gently crush with a fork, so you have a mix of whole and crushed beans. Drizzle with the oil. Halve the garlic cloves and rub onto each slice of griddled bread. In a separate bowl, mash the feta with the yoghurt to form a paste, season and thickly spread onto each garlicky slice then top with the beans. Drizzle with oil from the bowl.
from Issue 39
ingredients• 1 sourdough loaf
• 300g frozen or fresh broad beans
• A small bunch of tarragon, roughly chopped
• Extra virgin olive oil
• 1 garlic clove
• 4 tbsp fat-free yoghurt
• 100g feta cheese