Broad bean, feta and mint bruschetta

Ingredients

Serves 4

• 8 small slices multigrain sourdough bread (1cm thick)
• olive oil spray
• Topping
• 500g frozen broad beans
• 2 teaspoons olive oil
• 75g reduced-fat feta
• 2 tablespoons lemon juice
• 1 clove garlic, crushed
• 2 tablespoons shredded mint

Method

1. Preheat chargrill to high. Spray both sides of bread with oil. Chargrill for 1–2 minutes each side, or until lightly charred.
2. Blanch beans in a saucepan of boiling water for 3–4 minutes, or until just tender. Refresh in a bowl of cold water, drain well. Peel off outer skins and discard.
3. Place beans, olive oil, feta, lemon juice and garlic in a blender or food processor and process into a rough paste. Season to taste. Add mint and pulse for a few seconds, until just combined. Spoon onto bread and serve.