Recipe: Broad beans, garlic & feta bruschetta

Ingredients

• 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

Method

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.

Recipe sourced from: Jamie Oliver