Broad Bean, Pea and Feta Bruschetta

This couldn’t have been fresher (except for the peas). I picked some broad beans and mint from the allotment this evening, came home and made these within half an hour of picking. Delicious even if I say so myself and inspired partly by my dinner party hosts from Saturday night and partly from Celia Brooks Brown’s recipe in The Times this week.

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Good portion of Broad Beans – I think I had picked about 20 pods, each one contains 3-5 beans
Similar quantity of peas – I used frozen as my fresh ones have some way to go yet
100g feta cheese
black pepper
finely chopped mint – about a tablespoon
French bread

Boil the beans and peas for 3 minutes, drain then rinse under cold water to prevent them overcooking. Place all ingredients in a bowl and mash with a fork or do as I did and get your hands in a knead well until everything mushy and well combined.

Cut some french bread or ciabatta into thin slices, toast then spread the bean mixture on top. Serve with some lemon wedges.

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