Slice up a baguette, toast, then use as a bruschetta base for beans and salty Greek cheese for a healthy bite
- 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)
MethodAdd 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.
- 300g fresh or frozen peas
- 300g fresh broad beans, podded (no need to remove their pale green jackets) or use frozen (defrosted)
- 4 tbsp olive or sunflower oil
- 2 garlic cloves, peeled
- zest 2 lemons, juice of 1
- 2 tbsp extra-virgin olive oil
- 8 slices sourdough bread, halved
- 125g/4½ oz log soft, spreadable goat's cheese
- 50g bag pea shoots (or use watercress)
- Tip the peas and beans into a large pan of salted boiling water, then cook for 3 mins. Drain, cool under cold water, then drain again thoroughly.
- Put the 4 tbsp oil in a pan, heat gently, then add the garlic. Cook for 3 mins, very very gently, until the oil is infused and the garlic has softened but is not coloured. Tip the oil and garlic into a jug and cool.
- Whizz the peas, beans and almost all the zest in a food processor, then trickle in the garlicky oil. Add the garlic cloves, almost all the lemon juice and 1 tbsp extra virgin olive oil. The houmous should be swirling around the bowl nicely by this point, but not be too fine in texture. Scrape the sides down if you need to. Season well – you’ll need about 1 tsp sea salt and lots of black pepper. Add the rest of the lemon juice to taste. Spoon into a dish, swirl the top, then drizzle over the remaining extra virgin olive oil.
- To serve, toast the bread, then spread with the goat’s cheese. Dollop a good spoonful of houmous onto each piece, drizzle with a little more olive oil, scatter with the remaining zest, then grind over a little black pepper. Top with a few pea shoots and serve.
- 175g frozen broad bean
- 4 tbsp olive oil
- 1 shallot, finely chopped
- 1 garlic clove, sliced
- 2 sprigs fresh rosemary, leaves removed and roughly chopped
- 8 small cooked beetroot, quartered
- 140g bag mixed salad leaf
- 4 tbsp raspberry or red wine vinegar
- 2x 150g blocks feta cheese, cut into cubes
- Cook the broad beans according to packet instructions, then drain and refresh them in cold water. If you’ve got the time, peel the skins off the beans with your fingers – this is a fiddly job, but it’s worth the effort because the skins can be quite tough.
- Heat 2 tablespoons of the olive oil in a frying pan. Add the chopped shallot and sliced garlic and fry for a minute or two over a medium heat until pale golden. Stir in the chopped rosemary, then tip in the beetroot quarters and stir gently for 3-4 minutes, so the flavours mingle in the heat. Remove from the heat and leave to cool.
- Lift out the beetroot quarters and put them into a bowl together with the salad leaves. Stir the vinegar and the remaining olive oil into the pan juices, then pour over the beetroot and salad leaves. Toss gently to mix through. Finally, just before serving, toss in the broad beans and cubes of feta cheese and taste for seasoning.
- about 1.3kg fresh unpodded broad bean (450g/1lb podded weight)
- 5 small celery sticks
- a generous handful of rocket (about 100g/4oz)
- 12 mint leaves, roughly torn
- extra-virgin olive oil, for drizzling
- 175g pecorino, shaved into long strips
- 4 tbsp extra-virgin olive oil
- juice of a small lemon
- Cook the broad beans in boiling salted water for 1 minute. Drain and rinse under cold water until cooled, then pop them out of their shells. Finely chop the celery into matchsticks about 3cm long, reserving any leaves. Put the chopped celery, into a large bowl with the rocket, mint and cooled beans. Add any reserved celery leaves.
- To make the dressing, put the olive oil and lemon juice in a small bowl with some salt and pepper to taste, and whisk together until the mixture begins to thicken slightly. Pour the dressing over the broad bean mixture and toss well.
- Lightly pile on to 4 plates, ensuring that each portion gets equal amounts of everything. Drizzle a little extra virgin olive oil over each salad and top with the shavings of pecorino cheese. Serve immediately with some good bread.