Smashed Broad Bean Bruschetta with Lemon, Mint and Feta

Serves 25 (One Each)


  • 350g cooked and double podded broad beans
  • A handful grated parmesan  a couple of tablespoons extra-virgin olive oil
  • 2 tablespoons of mint, roughly chopped
  • 1 garlic clove , halved
  • Zest and juice of 1 lemon
  • 80g feta cheese
  • 1 French stick sliced into small discs


  • Mixing bowls
  • Mortar and Pestle
  • Baking tray
  • Knife
  • Grater
  • Bread knife

1. Pre heat oven to 140° - slice breadstick into thin slices and place onto a baking tray. Bake until just firm and lightly crisp.

2. Pod the broad beans into a bowl and lightly crush in the mortar and pestle.

3. Scoop crushed beans into a large mixing bowl and season. Then mix in the grated Parmesan, mint and a small drizzle of olive oil.

4. Add zest and juice of lemon. Stir.

5. Rub the slices of toasted bread with the garlic. Top with a small spoonful of the broad bean mix and finish with a small crumble of feta cheese.

Smashed Broad Bean Bruschetta with Lemon, Mint and Feta

To prepare the broad beans, you mush double shell them. Firstly, remove all beans from furry pod and discard case. Then stick your nail into the top of a bean to make an opening. Squeeze the vibrant green bean out of the second greyish casing. Discard second case.  

Purchase Fiona Inglis' cookbook for more exciting ways to encourage both children and parents to explore their taste buds through growing and preparing healthy, seasonal recipes. It's sure to entice even the fussiest of eaters!