“This super-easy bruschetta is the ideal recipe to throw together whether you’re hosting a dinner party or just fancy a delicious lunch. Use frozen beans for a taste of summer whatever the season. ”
Serves 6 as a starter
Cooks In25 minutes
DifficultySuper easy
Nutrition per serving
-
Calories 269 13%
-
Fat 6.7g 10%
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Saturates 2.8g 14%
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Sugars 5.5g 6%
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Salt 1.5g 25%
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Protein 11.3g 23%
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Carbs 41.2g 16%
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Fibre 3.6g -
Of an adult's reference intake
Recipe From
Jamie Magazine
By Charlie Clapp
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Ingredients
- 1 sourdough loaf
- 300 g frozen or fresh broad beans
- ½ a bunch of fresh tarragon
- extra virgin olive oil
- 1 clove of garlic
- 100 g feta cheese
- 4 tablespooons fat-free natural yoghurt
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Recipe From
Jamie Magazine
By Charlie Clapp
Tap For Ingredients
Method
- Heat a griddle pan over a high heat until smoking. Slice the bread into 2cm slices and place on the griddle pan, turning after 1 minute or until each side has been gently chargrilled. You will needto do this in batches. Set aside.
- Plunge the beans into a pan of boiling, salted water and simmer for 2minutes, then drain and run under a cold tap until cool.
- Pop the beans out oftheir skins, then season. Pick, roughly chop and stir through the tarragon leaves. Gently crush with a fork, soyou have a mix of whole and crushed beans. Drizzle with the oil.
- Halve the garlic clove and rub onto each slice of the griddled bread.
- In a separate bowl, mash the feta with the yoghurt to form a paste, season and thickly spread onto each garlicky slice, then top with the beans. Drizzle with oil from the bowl.
Recipe From
Jamie Magazine
By Charlie Clapp
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© 2024 Jamie Oliver Enterprises Limited
© 2024 Jamie Oliver Enterprises Limited
