Broad Bean Toast with Whipped Cottage Cheese
Broad bean toast with whipped cottage cheese is an easy, fresh and summery lunch idea. It's made with broad beans and peas tossed in a lemon and herb dressing which are piled onto minty, garlicky whipped cottage cheese and crunchy toast. The recipe is protein rich, nutritious and so very delicious.
Servings: 4 people
Calories: 388kcal
Ingredients
- 200 g broad beans freshly podded or frozen
- 50 g peas freshly podded or frozen
- 2 tbsp extra virgin olive oil
- 10 chives
- 2 pinch sea salt
- 1 green chilli (optional) - seeds and membranes removed then finely chopped
- 4 slices wholemeal sourdough bread (or bread of your choice) - toasted
Whipped Cottage Cheese
- 300 g cottage cheese
- ½ bunch fresh mint leaves
- 1 clove garlic large plump clove
- 1 organic lemon zest finely grated (and one half juiced for dressing)
- good grinding of black pepper
Instructions
- Scrape the cottage cheese into a sieve suspended over something to catch the liquid. Leave it to drain for five minutes whilst you prepare the beans.300 g cottage cheese
- Remove the leaves from the mint stems and set aside. Hang on to the stems though.
- Bring a small pan of water to the boil and add a pinch of salt. As soon as its boiling add the beans and mint stems.1 pinch sea salt, 200 g broad beans
- Turn the heat down a little and boil gently (a bit harder than a simmer) for 4-5 minutes or as soon as the beans are tender when pierced with a knife. Add the peas after the first couple of minutes.50 g peas
- Drain well and remove the mint stems.
- Whilst the beans are cooking, snip the chives into a bowl. Add the salt, chilli, lemon juice and oil and give a good stir. Transfer the warm beans into the bowl and stir carefully so that everything is well coated in the dressing.2 tbsp extra virgin olive oil, 10 chives, 1 pinch sea salt, 1 green chilli
- Tip the drained cottage cheese into a sturdy jug.
- Add the mint leaves, reserving a few of the smaller ones for finishing.½ bunch fresh mint leaves
- Roughly chop the garlic and add to the jug along with the lemon zest and pepper.1 clove garlic, 1 organic lemon, good grinding of black pepper
- Whip the cheese with a stick blender until smooth. It doesn't take long. You can also do this in a food processor or for an ultra smooth consistency use a power blender.
- Divide the whipped cheese between the four slices of toast and spread it out to cover.4 slices wholemeal sourdough bread
- Spoon the beans over the top, drizzling over any leftover dressing.
- Garnish with the reserved mint leaves and tuck in whilst the toast and beans are still warm.
Notes
Prep time will very much depend if you have to pod or double pod your peas or are using frozen ones. Times given here represent beans that are already podded, but not double podded.
You’ll find additional tips and info about this recipe in the main body of the post.
Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.
To double pod and remove bitter leathery skins, you'll need to blanch the beans in boiling water for two to four minutes, depending on size and age. Let them cool, then slip off the outer skins. The vibrant green beans left behind are sweet and creamy and require no further cooking.
Nutrition
Calories: 388kcal | Carbohydrates: 51g | Protein: 20g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 13mg | Sodium: 673mg | Potassium: 370mg | Fiber: 6g | Sugar: 8g | Vitamin A: 345IU | Vitamin C: 23mg | Calcium: 129mg | Iron: 4mg