Vital Veg, organic farm, broad beans

Broad bean and feta cheese toasts

350g broad beans
100g feta cheese (or vegetarian alternative), drained
2 tbsp chopped or shredded mint leaves
1 tbsp extra-virgin olive oil
50g bag mixed salad leaves
10 cherry tomatoes, halved
1 tsp lemon juice
4 thin slices baguette (white or brown)

Bring 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 (or skip this step, if you prefer).

Crumble 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.

Toss 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.