Bruschetta with broad beans

Broad beans are in season so I thought I’d share this fab recipe from our colleagues at Love Food Hate Waste. 

Bruschetta is basically posh toast and anything on toast works for me.  So if you dont like broad beans, feel free to try other toppings - there are heaps of recipe ideas on the Love Food Hate Waste website.  If you’re creative you can experiment with different toppings, and in this way you can use up virtually any old veg that’s hanging around the fridge.  

This recipe serves two. 

Ingredients:

• 2 thick slices of good bread (I prefer slightly stale bread for extra crunch - but any is fine)
• 1 handful fresh spinach leaves
• 2 ripe tomatoes (roughly chopped)
• 1 handful broad beans (cooked)
• A wedge of halloumi or feta cheese 
• 2 cloves garlic
• olive oil

Method:

1. Warm the oil in a frying pan and the spinach and broad beans followed by the tomatoes, cook for about 5 minutes.  

2. While that's gently cooking toast the bread and then rub both slices with the cloves of garlic, be generous and don't worry if the garlic breaks up onto the rough bread, it will taste amazing. 

3. Pile the mixture onto the toast and drizzle with any oil left in the pan.  Crumble feta cheese generously all over, season and eat straightaway. Ha! Like you would be able to stop yourself