Posh beans on toast

Beans on Toast

Serves 4

  • 2 spring onions

  • 4 ripe cherry tomatoes, mixed colours if possible

  • extra virgin olive oil

  • 1 lemon

  • 1 large bunch of fresh mint

  • 250 g frozen broad beans

  • 150 g frozen peas

  • 4 slices of sourdough

  • 1 clove of garlic

  • 2 sprigs of fresh rosemary

  • 40 g feta cheese

To make the dressing, trim and finely slice the spring onions, then place the green pieces in a large bowl. Quarter and add the tomatoes along with 6 tablespoons of oil, the zest from half the lemon and most of the juice. Season, then set the dressing aside. Squeeze the remaining lemon juice over the white part of the onions and set aside.



Pick and set aside the mint leaves, then tie the stalks together with string. Place the stalks and broad beans into a pan of boiling salted water, then blanch for around 2 minutes. Using a slotted spoon, transfer the broad beans to a bowl, discarding the mint stalks. Add the peas to the boiling water and blanch for 2 minutes.



Meanwhile, pod any larger broad beans and add to the dressing, then drain and add the peas. Finely slice and add most of the mint leaves, then toss everything well to coat.



Toast the sourdough in a griddle pan over a high heat. Halve the garlic and rub the cut side onto one side of the griddled bread, then rub over the rosemary. Sprinkle with a little salt and drizzle over some oil. Pile the peas and broad beans onto the dressed side of your toast. Sprinkle over the white spring onion and the reserved mint leaves, then grate the remaining lemon zest on top. Use a speed-peeler to shave the feta over the top, then serve.



Find more Money Saving Meals recipes

Nutritional Information

Posh beans on toast

A fresh, exciting way to start the day

More Vegetarian recipes >
0 foodies cooked this
This is my twist on good old beans on toast, and it’s super-cheap to knock together, too
Serves 4
25m
Super easy
Method

To make the dressing, trim and finely slice the spring onions, then place the green pieces in a large bowl. Quarter and add the tomatoes along with 6 tablespoons of oil, the zest from half the lemon and most of the juice. Season, then set the dressing aside. Squeeze the remaining lemon juice over the white part of the onions and set aside.

Pick and set aside the mint leaves, then tie the stalks together with string. Place the stalks and broad beans into a pan of boiling salted water, then blanch for around 2 minutes. Using a slotted spoon, transfer the broad beans to a bowl, discarding the mint stalks. Add the peas to the boiling water and blanch for 2 minutes.

Meanwhile, pod any larger broad beans and add to the dressing, then drain and add the peas. Finely slice and add most of the mint leaves, then toss everything well to coat.

Toast the sourdough in a griddle pan over a high heat. Halve the garlic and rub the cut side onto one side of the griddled bread, then rub over the rosemary. Sprinkle with a little salt and drizzle over some oil. Pile the peas and broad beans onto the dressed side of your toast. Sprinkle over the white spring onion and the reserved mint leaves, then grate the remaining lemon zest on top. Use a speed-peeler to shave the feta over the top, then serve.

Find more Money Saving Meals recipes

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 365
    18%
  • Carbs 29.2g
    11%
  • Sugar 3.7g 4%
  • Fat 23g 33%
  • Saturates 4.4g 22%
  • Protein 10.7g 24%
Of an adult's reference intake

BUYING SUSTAINABLY SOURCED FISH

Close

Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

Show/hide comments

comments powered by Disqus

  • 2 spring onions

  • 4 ripe cherry tomatoes, mixed colours if possible

  • extra virgin olive oil

  • 1 lemon

  • 1 large bunch of fresh mint

  • 250 g frozen broad beans

  • 150 g frozen peas

  • 4 slices of sourdough

  • 1 clove of garlic

  • 2 sprigs of fresh rosemary

  • 40 g feta cheese