Pea, broad bean and feta smash on toast



Switch up the avocado smash for this new kid on the block. Garlic rubbed toast (my favourite!) topped with chunky mashed peas and beans (or just use peas), salty crumbled feta, mint and lemon juice and zest. Makes a really generous portion so save any extra toppings for tomorrow. Fresh, light and zesty - perfect for warmer months.


Total time to make : 15 minutes

Servings : 2 - 3



Ingredients


Slices of your preferred bread (I like this on a simple thin sliced sourdough, 2 slices - or 1 thick cut per person)

200g frozen (or fresh*) broad beans

180g frozen peas

1/2 lemon, zest and juice of

10 - 12 fresh mint leaves, finely chopped

60g feta

2 tbsp olive oil

2 cloves garlic

1 tsp salt

Handful of peashoots, to dress

Salt and pepper, to finish

Chilli flakes (not pictured, but optional)



Method


  1. Bring a small saucepan of water to boil and in the meantime, prepare a clean bowl of very cold water (add ice if you have it). Add the broad beans to the boiling water and cook for 2 minutes from frozen or 30 seconds from fresh. Drain the beans using a sieve and then put them in the bowl of very cold water and leave for a minute or two

  2. Put the frozen peas in the empty sieve and run under cold water for a few minutes, this will quickly defrost them, or plunge them into a seperate bowl filled with cold water whilst you pod the broad beans

  3. Using your fingers, 'pod' the broad beans by removing their outer velvety jacket to squeeze out a smooth, bright green inner bean. Put this inner bean in with the peas and discard the outer skin. Repeat until all the beans are podded (takes about 10 minutes but a great time to listen to music, podcasts, audiobooks etc..!)

  4. Once the broad beans have all been podded, drain the peas and beans and tip into a clean bowl. Add in the lemon juice and zest, 1 tbsp olive oil, salt and chopped mint leaves. Use a fork or potato masher (or food processor) to very roughly mash. Crumble in the feta and stir once or twice to mix - don't mash. Season to taste, adding more salt (and chilli flakes if you like)

  5. Toast your preferred bread until golden brown and peel your garlic cloves, slicing each clove in half. As soon as the toast is ready, rub 1/2 a clove of garlic all over one side of each piece. Plate the toast and use a spoon to pile on the pea and bean mash, dress with peashoots, any extra mint to garnish and fresh ground black pepper. Finish with the last tbsp of olive oil drizzled over



Nutritional Information

(for 2 serves on 2 slices sourdough)


546 calories

25g protein, 70g carbs, 20g fat



Good to know:

  • Also known as the fava bean, broad beans come in long green pods like sugar snap peas. You can buy them fresh or frozen (already plucked from their long green pod). You still need to boil and peel off their jackets, termed 'double podded' beans - to get the bright green inner bean

  • If you don't have broad beans or don't want to use them, you can just use the same weight of extra frozen peas

  • Use good quality and fresh sourdough. I buy a loaf ready sliced from my favourite bakery and freeze the slices in portions to last throughout the week

  • This makes quite a generous portion size for 2, if there's any leftover, keep in an airtight container in the fridge for up to 3 days. Great piled on top of toast, baked jacket potato, stirred through pasta, in an omelette or on an individual tart