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.
What do I need ?
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.
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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How do I make it ?
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.
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.
Serve on toasted ciabatta bread.
Kraft Kitchen 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.