Broad Bean & Feta Cheese Toasts

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)

Preparation

Serves 2

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.
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.
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.