Broad Bean & Mint Bruschetta With Whipped Feta
Chef’s Notes
There’s something incredibly satisfying about cooking with ingredients you’ve picked just moments before. July is peak broad bean season, and it’s finally time to harvest them from my kitchen garden. Freshly podded broad beans are wonderfully sweet, tender and packed with goodness – a world away from anything shop-bought.
This broad bean & mint bruschetta is one of my favourite ways to use up my supply of broad beans; crisp slices of toasted sourdough are generously spread with creamy whipped feta before being topped with freshly cooked broad beans, fragrant garlic, torn mint and a squeeze of fresh lemon juice. It’s simple, fresh and full of vibrant summer flavours, making it perfect for a light lunch, an easy starter or sharing with friends in the garden on a warm July afternoon. If you’ve been growing broad beans this year, this is a delicious recipe to make the most of your harvest.
Ingredients
- /
- 200g broad beans
- 1 small garlic clove
- extra virgin olive oil
- handful of fresh mint
- 1 tsp lemon juice
- 150g feta
- 3 tbsp greek yoghurt
- sourdough
- sea salt & black pepper
- chilli flakes & lemon zest to serve
Method
- Blanch the broad beans in their pods for 2 minutes then cool in ice water and slip off the skins
- Mix the broad beans with extra virgin olive oil, lemon juice, torn mint leaves, a crushed garlic clove and some salt and pepper
- Separately, blend the feta with the yoghurt and a drizzle of olive oil until smooth and creamy
- Toast your sourdough slices until golden and crisp
- Spread your whipped feta on the toast, spoon over your broad bean mixture and top with a sprinkle of chilli flakes and lemon zest, and serve!
