Broad bean & feta cheese toasts

• broad bean350g g

  fresh or frozen

• feta cheese↗100g g

  (or vegetarian alternative), drained

• chopped or shredded mint2 tbsp tbsp

  leaves

• extra-virgin olive oil↗1 tbsp tbsp
• bag mixed salad leaf↗50g g
• cherry tomatoes↗10

  halved

• lemon juice↗1 tsp tsp
• thin slices baguettes4

  (white or brown)

Step-by-step instructions

1. 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. 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. 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.