Broad bean and feta smash on toast
Serves: 4
Prep time: 15 mins Total time: 
Recipe photograph by Martin Poole
Broad bean and feta smash on toast
Recipe by Anna Glover
Serves: 4
Prep time: 15 mins Total time: 
See more recipes
Nutritional information (per serving)
Calories
248Kcal
Fat
10gr
Saturates
4gr
Carbs
25gr
Sugars
3gr
Fibre
6gr
Protein
12gr
Salt
0.9gr
Anna Glover
Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world
See more of Anna Glover’s recipes
Anna Glover
Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world
See more of Anna Glover’s recipes
Ingredients
- 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)
Step by step
- Cook the broad beans in a pan of boiling salted water to soften the skins; 1 minute for fresh, 3 minutes for frozen. Drain in a colander, cool under cold water and drain again. Pinch the leathery jackets from the cooled broad beans and discard. Put the double-podded beans in a food processor with the lemon zest and juice, yogurt and garlic. Blend to a rough paste. Add the feta, some ground black pepper and blend again briefly to combine.
- Spread the bean smash over the toast. Top with the seeds, mint leaves and a scattering of lemon zest, then drizzle with a little oil, if you wish.
