Broad beans, garlic & feta bruschetta

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


? 1sourdough loaf
? 300g frozen or fresh broad beans
? A small bunch of tarragon, roughly chopped
? Extra virgin olive oil
? 1garlic clove
? 4 tbsp fat-free yoghurt
? 100g feta cheese

© 2016 Jamie Magazine Ltd. All rights reserved. Jamie is a registered trade mark of Jamie Oliver Enterprises Limited.