Broad Bean, Feta & Mint Toast

📝 Ingredients

• 300 g frozen broad beans
• 4 slices country bread (about 40 g each)
• 80 g feta
• ½ lemon (zest and juice)
• 2 tbsp olive oil (1 for the smash, 1 for drizzling)
• 10 g fresh mint (about 20 leaves: 10 for the smash, 10 for serving)
• 1 garlic clove (for rubbing the bread)
• Salt, black pepper

🍴 Utensils

• Saucepan
• Mixing bowl
• Bowl
• Fork
• Fine grater
• Toaster (or frying pan)

📖 Steps

1. Bring a pan of salted water to a boil. Add the broad beans while still frozen and cook for 3 minutes from when the water comes back to the boil, then drain and plunge them straight into a bowl of very cold water to stop the cooking and keep their colour.
2. Double-pod the broad beans: nick the pale skin of each bean at one end with your fingernail, then gently squeeze the other end to pop out the bright green bean, and discard the skins. It takes a little time, but it's what gives a smooth smash with no stringy bits.
3. Put the double-podded beans in a bowl. Finely grate the zest of the half lemon over them (only the yellow part, the white pith is bitter), then add its juice, 1 tbsp olive oil, a pinch of salt and some pepper.
4. Mash everything with a fork, leaving a few chunks: you want a rustic smash, not a smooth purée. Taste and adjust the salt, lemon or pepper. Finely chop half the mint leaves and stir them in.
5. Toast the slices of country bread in the toaster, or for 2 to 3 minutes on each side in a dry frying pan over a medium heat, until golden and crisp on the outside but still soft in the middle.
6. Cut the garlic clove in half and lightly rub the cut side over the still-warm slices: the bread grates the garlic and takes on just a subtle aroma. Don't overdo it, to keep the flavour mild in the morning.
7. Spread the broad bean smash generously over the toast. Crumble the feta over with your fingertips, add the remaining mint leaves, drizzle with the last spoonful of olive oil and finish with a grind of pepper. Serve immediately.