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Broad bean and Feta bruschetta

Broad bean and Feta bruschetta


Perfect for lunch, toasted sourdough topped with lemony beans and Feta

  • Feeds 8 Feeds 8
  • Ready in 20 minutes

Each serving contains

  • Energy
    962kj 230kcal
  • Fat
    Med 13%
  • Saturates
    Med 13%
  • Sugar
    Low 2%
  • Salt
    Low 15%

% of adult’s reference intake | Carbohydrates per serving : 26g


  • 350g Co-op British broad beans
  • Zest and juice of ½ lemon, plus extra zest to serve
  • ½ x 25g pack mint, leaves picked and roughly chopped
  • ½ x 25g pack basil, leaves picked and roughly chopped
  • ½ x 25g pack flat leaf parsley, finely chopped
  • 100g Co-op Greek Feta cheese, crumbled
  • 8 slices Co-op Irresistible sourdough bloomer
  • 2 tbsp Co-op extra virgin olive oil, plus extra to serve
  • 1 garlic clove, halved
  • 2 tbsp Co-op super seeded breakfast blend, toasted
  • Black pepper, to serve


  1. Cook the broad beans in a pan of boiling water until tender, 3-5 mins, drain, leave to cool for 2 mins, then squeeze the beans out and discard the shells
  2. Toss the beans with the lemon zest and juice, all the herbs and half the Feta, then season to taste and set aside
  3. Heat a griddle or frying pan over a high heat
  4. Drizzle the sourdough slices with the olive oil, then fry for 2-3 mins on each side, until light golden
  5. Rub the cut sides of the garlic over each slice, then top with the bean mixture
  6. Sprinkle over the remaining Feta, along with the mixed seeds and black pepper, then drizzle with a little extra olive oil to serve

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