BROAD BEAN & FETA CHEESE TOASTS
Slice up a baguette, toast, then use as a bruschetta base for beans and salty Greek cheese for a healthy bite
Provided by Good Food team
Categories Lunch, Main course
Time 29m
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 354 calories, Fat 18 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 6 grams sugar, Fiber 11 grams fiber, Protein 20 grams protein, Sodium 2.2 milligram of sodium
PEA, FETA & SUMMER HERB FRITTATA
Use your favourite soft herbs in this thick grilled omelette with peas, cream cheese and courgette- we like dill, mint and parsley
Provided by Lucy O'Reilly
Categories Lunch, Main course
Time 55m
Number Of Ingredients 14
Steps:
- Put the potatoes in a pan of salted water, bring to the boil, then simmer for 12-15 mins or until tender. Drain, leave to cool, then thinly slice. Whisk the eggs and egg whites with the milk, garlic, mustard and herbs, and season generously. Add the cream cheese and fold through just a little so that some lumps remain. Heat the grill to medium-high.
- Heat the oil over a medium heat in a 23cm non-stick frying pan. Add the potatoes and fry for about 5 mins, until they start to turn golden. Add the courgette and chilli flakes, and continue to fry for a couple mins more. Stir through the petit pois.
- Tip the egg mixture into the pan and scatter with the feta and tomatoes. Cook over a gentle heat for 10-12 mins until almost set. Pop the pan under the grill and cook for 3-5 mins until puffed, golden and cooked through. Cut into wedges and serve with a crisp green salad.
Nutrition Facts : Calories 337 calories, Fat 22 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 17 grams protein, Sodium 1.8 milligram of sodium
CUCUMBER-FETA TOASTS
Toasted bread spread with feta and topped with sliced cucumber makes a cool and refreshing appetizer.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 6
Steps:
- Preheat oven or toaster oven to 450 degrees. Split baguette lengthwise and lightly brush cut sides with 2 teaspoons olive oil. Bake until golden around edges, 5 minutes. Meanwhile, in a small bowl, mash together feta, 4 teaspoons oil, and lemon juice with a fork. Season with salt and pepper. Spread feta mixture evenly over toasted baguette and top with cucumber. Season with salt, pepper, lemon juice, and a drizzle of oil. Cut into pieces to serve.
Nutrition Facts : Calories 246 g, Fat 12 g, Fiber 1 g, Protein 8 g
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- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper, then arrange baguette slices on top in a single layer. Bake until the slices are toasted and golden around the edges, about 10 minutes. Remove from the pan and set aside.
- Bring a large pot of salted water to a boil. Add the peas and quickly blanch, 1 minute for fresh peas or 2 minutes for frozen. Drain peas and transfer to a bowl. Add the olive oil, lemon juice, salt, and red pepper flakes, then mash with the back of a fork. Stir in the dill, then the feta. Top each crostini with a few tablespoons of the pea mixture and serve.
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