Broad beans, garlic & feta bruschetta

Name: Broad beans, garlic & feta bruschetta
Total time: 25 min
Yield: 6 as a starter
Ingredients: 1 sourdough loaf; 300 g frozen or fresh broad beans; ½ a bunch of fresh tarragon; extra virgin olive oil; 1 clove of garlic; 100 g feta cheese; 4 tablespooons fat-free natural yoghurt

Vegetarianv

Serves 6 as a starter

Cooks In25 minutes

DifficultySuper easy

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Nutrition per serving

Calories 269 13%
Fat 6.7g 10%
Saturates 2.8g 14%
Sugars 5.5g 6%
Salt 1.5g 25%
Protein 11.3g 23%
Carbs 41.2g 16%
Fibre 3.6g -

Of an adult's reference intake

Jamie Magazine

By Charlie Clapp

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Ingredients

1 sourdough loaf
300 g frozen or fresh broad beans
½ a bunch of fresh tarragon
extra virgin olive oil
1 clove of garlic
100 g feta cheese
4 tablespooons fat-free natural yoghurt

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Jamie Magazine

By Charlie Clapp

Tap For Ingredients

Method

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.
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.
Pop the beans out of their skins, then season. Pick, roughly chop and stir through the tarragon leaves. Gently crush with a fork, so you have a mix of whole and crushed beans. Drizzle with the oil.
Halve the garlic clove and rub onto each slice of the 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.