Broad bean, mint and feta crostini

Broad bean, mint and feta crostini

By
From
The Medicinal Chef
Serves
2
Photographer
Martin Poole

This recipe is a major crowd pleaser. Mint and feta is a match made in heaven, and always conjures up images of the Mediterranean for me. I’ve used canned broad beans to save time, but by all means use fresh or frozen if you’d prefer.

Ingredients

Quantity Ingredient
300g canned broad beans, drained
small handful fresh mint
3 tablespoons extra-virgin olive oil
75g feta cheese
sea salt
black pepper

Method

  1. Place the beans, mint and olive oil in a food processor and blend at low speed to create a coarse-textured pâté. Turn out of the processor into a serving bowl.
  2. Crumble in the feta and stir gently to ensure there are small lumps of it throughout the pâté. Season with salt and pepper.
  3. Serve the mixture on top of slices of toasted bread of your choice, such as a farmhouse bloomer, ciabatta, baguette or sourdough.

Good for

  • Digestive system: Bloating
Tags:
The Medicinal Chef
Dale
Pinnock
healthy
nutritional
medicinal
diet
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