Smashed Broad Bean, Avocado, Mint and Feta
There’s a new breakfast trend hitting the café scene. Here’s our take on it using Wattie’s Broad Beans. Super versatile – great on toasted ciabatta or delicious served with roast lamb.
Makes 1 ½ cups
Prep Time 15 minutes
Cook Time 5 minutes
Ingredients
500g bag Wattie's Frozen Broad Beans
1 ripe avocado
Juice from ½ lemon to taste
75g creamy feta, crumbed
Handful fresh mint leaves, chopped
NUTRITION INFORMATION | ||
|---|---|---|
| Avg. Quantity per serve | Avg. Quantity per 100g | |
INGREDIENTS
Made with
Method
Step 1
Plunge the Wattie’s Broad Beans into boiling water. Return to the boil and then simmer for 2 minutes. Drain and rinse in cold water. Squeeze the small green beans from their skins, discarding the skins. Step 2
Mash the beans with a fork. Mash the flesh of the avocado with a fork and add to the broad beans, with the lemon juice, crumbled feta and mint. Mix well. Season with black pepper. Step 3
Serve on toasted ciabatta bread. Tips
Place a slice of prosciutto on the ciabatta before topping with the spread.
Spoon onto toasted ciabatta and garnish with cooked prawns and a little mayonnaise.
For something different, try using Wattie's Frozen Baby Peas instead of Broad Beans.
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Original recipe yields 1 serving
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
500 g bag Wattie's Frozen Broad Beans
2
1 ripe avocado
3
Juice from ½ lemon to taste
4
75 g creamy feta, crumbed
5
Handful fresh mint leaves, chopped
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