1、Broad bean & feta cheese toasts

Slice up a baguette, toast, then use as a bruschetta base for beans and salty Greek cheese for a healthy bite

Broad bean & feta cheese toasts recipe

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

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.
  • 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.
  • 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.

  • https://www.truecookbook.com/recipe/broad-bean-feta-cheese-toasts-2950/

    2、Pea & broad bean houmous with goat’s cheese & sourdough

    Any leftover houmous from this summery lunch dish will keep well covered in the fridge for up to three days and make a great snack with toasted pittas
    Pea & broad bean houmous with goat’s cheese & sourdough recipe

    Ingredients

    Method

    1. 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.
    2. 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.
    3. 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.
    4. 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.

    3、Beetroot, bean & feta salad

    Tony Tobin’s winter salad tastes as good as it looks – full of seasonal colour and a fabulous combination of textures
    Beetroot, bean & feta salad recipe

    Ingredients

    • 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

    Method

    1. 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.
    2. 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.
    3. 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.

    4、Insalata di fave e pecorino (Fresh broad bean & pecorino cheese salad)

    The beans are so tender and sweet in this recipe that there's no need to cook them
    Insalata di fave e pecorino (Fresh broad bean & pecorino cheese salad) recipe

    Ingredients

    • 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

    Method

    1. 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.
    2. 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.
    3. 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.

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