Go for this all in one dish. Have health with delicious flavors!


350g broad bean, fresh or frozen

100g cheese (or vegetarian alternative), drained

2 tbsp chopped or shredded mint leaves

1 tbsp extra-virgin olive oil

50g bag mixed salad leaf

10 cherry tomatoes, halved

1 tsp lemon juice

4 thin slices baguettes (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.

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.