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Broad beans, garlic & feta bruschetta

Broad beans, garlic & feta bruschetta

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Broad beans, garlic & feta bruschetta

Serves 6 as a starter

Cooks In25 minutes

DifficultySuper easy

Nutrition per serving
  • Calories 269 13%

  • Fat 6.7g 10%

  • Saturates 2.8g 14%

  • Sugars 5.5g 6%

  • Salt 1.5g 25%

  • Protein 11.3g 23%

  • Carbs 41.2g 16%

  • Fibre 3.6g -

Of an adult's reference intake


  • 1 sourdough loaf
  • 300 g frozen or fresh broad beans
  • ½ a bunch of fresh tarragon
  • extra virgin olive oil
  • 1 clove of garlic
  • 100 g feta cheese
  • 4 tablespooons fat-free natural yoghurt

Recipe From

Jamie Magazine

By Charlie Clapp


  1. Heat a griddle pan over a high heat until smoking. Slice the bread into 2cm slices and place on the griddle pan, turning after 1 minute or until each side has been gently chargrilled. You will need to do this in batches. Set aside.
  2. Plunge the beans into a pan of boiling, salted water and simmer for 2 minutes, then drain and run under a cold tap until cool.
  3. Pop the beans out of their skins, then season. Pick, roughly chop and stir through the tarragon leaves. Gently crush with a fork, so you have a mix of whole and crushed beans. Drizzle with the oil.
  4. Halve the garlic clove and rub onto each slice of the griddled bread.
  5. In a separate bowl, mash the feta with the yoghurt to form a paste, season and thickly spread onto each garlicky slice, then top with the beans. Drizzle with oil from the bowl.

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