If toast for breakfast is a particular favourite, this will appeal. Broad beans are a very rich source of fibre and B vitamins, so will energise you for the day. Salty feta is not only low in calories and fat, it contains beneficial bacteria and calcium. There’s a lot to play with in this recipe – use edamame instead of broad beans if you prefer, or add an egg for a slightly more filling option.
PREP 5 minutes
COOK 15 minutes
CALORIES PER SERVING 344
150g fresh podded or frozen broad beans
A small handful of rocket (about 15g)
1 garlic clove
1 1⁄2 tbsp extra virgin olive oil
Juice of 1⁄2 lime
4 small slices of pumpernickel or rye bread, toasted
Pinch of chilli flakes
- Add the beans to a saucepan of salted boiling water and cook for 3 minutes. Remove from the heat, drain and run them under cold water until they’re cool. If you’re using fresh broad beans, remove each bean from its tough outer skin. Fiddly, but worth it.
- Put half the beans, most of the feta, the rocket, garlic, oil and lime juice into a food processor and blend until smooth. Add the rest of the beans and briefly pulse until they are in chunky bits.
- Spread the mixture on to the toast, season well, crumble over the rest of the feta and sprinkle over the chilli flakes.
Now buy the book
Our recipes are from 2 Weeks to Feeling Great by Gabriela Peacock, published by Kyle Books, price £20. To order a copy for £17.80 go to mailshop.co.uk/books or call 020 3308 9193. Offer valid until 30 May. Free p&p on orders over £20.
Extracted by Claire Coleman