Broad bean and feta smash on toast
Simple and delicious. Make the broad beans the star of your toast show. Why not try adding some crushed chilli flakes to spice it up! Serves 4. Recipe and photo from.sainsburysmagazine.co.uk
200g shelled broad beans (fresh or frozen)
juice and zest of ½ lemon, plus extra zest to garnish
2 tbsp thick Greek yogurt
½ garlic clove, crushed
75g vegetarian feta, crumbled
4 slices sourdough bread, toasted
2 tbsp seed mix, toasted and lightly crushed in a pestle and mortar
a few mint leaves
olive oil, to drizzle (optional)
1. Boil broad beans in salted water to loosen their skins — 1 minute for fresh, 3 minutes for frozen. Drain, rinse under cold water, and drain again. Remove and discard the outer skins. Place the peeled beans in a food processor with lemon zest and juice, yogurt, and garlic. Blend into a coarse paste. Add feta and black pepper, then pulse briefly to combine.
2. Spread the bean mixture onto toast. Sprinkle with seeds, mint leaves, and extra lemon zest. Drizzle with olive oil, if desired.