Pea & broad bean hummus with goat’s cheese & sourdough
Any leftover hummus from this summery lunch dish will keep well covered in the fridge for up to three days and makes a great snack with toasted pittas
Broad bean & feta cheese toasts
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
Ingredients
- 350g broad bean, fresh or frozen
- 100g feta cheese (or vegetarian alternative), drained
- 2 tbsp chopped or shredded mint leaves
- 1 tbsp extra-virgin olive oil
- 50g bag mixed salad leaf
- 10 cherry tomatoes, halved
- 1 tsp lemon juice
- 4 thin slices baguettes (white or brown)
Method
- STEP 1
Bring a small pan of water to the boil. Add the beans, return to the boil and cook for 4 mins. Drain in a colander under running water until cold. Press each bean out of its skin into a bowl.
- STEP 2
Crumble over the feta and scatter over the mint leaves. Season with a good grind of black pepper and drizzle with 2 tsp of the oil. Toss together.
- STEP 3
Toss the salad leaves and tomatoes with the remaining olive oil and lemon juice. Divide between 2 plates. Toast the bread under the grill or in a toaster until golden and crisp on both sides. To serve, spoon the bean and cheese mixture onto the warm toasts and place alongside the salad.
