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Smashed Broad Bean, Avocado, Mint and Feta
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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
Easy

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: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
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INGREDIENTS

Made with

madeWith Product
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Broad Beans

Flavoursome broad beans grown on the Canterbury Plains. Harvested in their prime and snap frozen to help retain their natural goodness and distinctively nutty flavour.

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.
What do I need?
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500 g bag Wattie's Frozen Broad Beans
1 ripe avocado
Juice from ½ lemon to taste
75 g creamy feta, crumbed
Handful fresh mint leaves, chopped
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