Name: Marinated feta & broad bean crush flatbreads
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 400g frozen broad beans; handful of mint leaves picked; 3 tbsp plain yogurt (any kind); 1 lemon ½ juiced, ½ cut into wedges, to serve; 4 flatbreads (toasted, if you like); 4 tbsp crispy onions or toasted mixed seeds; 200g block feta drained; ½ lemon zest pared; 1 tsp coriander seeds; 1 tsp fennel seeds; 1 tsp nigella seeds; ½ tsp chilli flakes; 4 tbsp extra virgin olive oil

Marinated feta & broad bean crush flatbreads

Marinate feta to make the most of it if you’re not using up the whole block. This lasts for a week in the fridge and the flavour keeps improving. Serve with flatbreads

15 min total 15 min prep 4 614 cal

Instructions

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1 Cut the feta into cubes. Tip into a container or small bowl, add the remaining ingredients and leave to marinate. Will keep for a week in the fridge submerged in oil.
2 Tip the beans into a heatproof bowl, boil the kettle, then pour some boiling water over the beans. Leave for 3 mins until softened, then drain well. Tip into a food processor with the mint, yogurt and lemon juice. Season and pulse briefly to make a chunky paste.
3 Divide the broad bean crush between the flatbreads and smooth over. Top with the feta and a drizzle of the marinade. Top with the crispy onions or toasted seeds. Serve with the lemon wedges for squeezing over.