Slice up a baguette, toast, then use as a bruschetta base for beans and salty Greek cheese for a healthy bite
Prep:25 mins
Serves 2
350g broad bean, fresh or frozen100g feta cheese (or vegetarian alternative), drained2 tbsp chopped or shredded mint leaves1 tbsp extra-virgin olive oil50g bag mixed salad leaf10 cherry tomatoes, halved1 tsp lemon juice4 thin slices baguettes (white or brown)
STEP 1Bring a small pan of water to the boil. 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.STEP 2Crumble 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.STEP 3Toss 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.
