Broad bean & feta cheese toasts
If you want to add more lacto ovo vegetarian recipes to your recipe box, Broad bean & feta cheese toasts might be a recipe you should try. One portion of this dish contains roughly 27g of protein, 21g of fat, and a total of 581 calories. For $3.37 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. This recipe serves 2. This recipe from BBC Good Food has 76 fans. Head to the store and pick up olive oil, salad mix, feta cheese, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 29 minutes. All things considered, we decided this recipe deserves a spoonacular score of 96%. This score is super. Try Broad Bean And Feta Bruschetta, Broad Bean, Dill and Feta Salad, and Crushed Broad Bean, Fetan And Mint Dip for similar recipes.
Servings: 2
Preparation duration: 25 minutes
Cooking duration: 4 minutes
Ingredients:
4 thin slices baguettes (white or brown)
350g broad beans, fresh or frozen
10 cherry tomatoes, halved
100g feta cheese (or vegetarian alternative), drained
1 tsp lemon juice
2 tbsp chopped or shredded mint leaves
1 tbsp extra-virgin olive oil
50g bag mixed salad leaves
Equipment:
frying pan
grill
bowl
Cooking instruction summary:
Bring a small pan of water to the boil.Add the beans, return to the boil andcook for 4 mins. Drain in a colanderunder running water until cold. Presseach bean out of its skin into a bowl.Crumble over the feta and scatterover the mint leaves. Season with agood grind of black pepper and drizzlewith 2 tsp of the oil. Toss together.Toss the salad leaves and tomatoeswith the remaining olive oil and lemonjuice. Divide between 2 plates. Toastthe bread under the grill or in a toasteruntil golden and crisp on both sides.To serve, spoon the bean and cheesemixture onto the warm toasts and placealongside the salad.
Step by step:
1. Bring a small pan of water to the boil.
2. Add the beans, return to the boil andcook for 4 mins.
3. Drain in a colanderunder running water until cold. Presseach bean out of its skin into a bowl.Crumble over the feta and scatterover the mint leaves. Season with agood grind of black pepper and drizzlewith 2 tsp of the oil. Toss together.Toss the salad leaves and tomatoeswith the remaining olive oil and lemonjuice. Divide between 2 plates. Toastthe bread under the grill or in a toasteruntil golden and crisp on both sides.To serve, spoon the bean and cheesemixture onto the warm toasts and placealongside the salad.
Nutrition Information:
covered percent of daily need
