This is a really simple recipe making the most of in season Broad Beans. We keep the outer skins on the Broad Beans to make the most of the texture and to save on time and waste! The flavours of Mint and Feta go fantastically well with Broad Beans along with some garlic and smoked paprika to give it a savoury kick. This is great on some nice toasted sourdough bread for a delicious brunch or light dinner! Equally good as a dip too! 

Preparation time: 
Dietary type: 


500g Broad Beans in Pods (about 200g when podded).

3 tbsp Organic Greek Yoghurt

1 Clove Garlic

1/2 Lemon

Smoked Paprika   

Olive Oil

2 Sprigs of Mint

50g Feta Cheese


2 slices of Sourdough Bread per a person.


Step 1.


Fill a saucepan with some water and bring to the boil over a medium heat. Release your Broad Beans from their pods and place in the boiling water. Boil for around 3-4 mins. Strain in a colander, then run cold water over them to stop them over cooking.


Step 2.


Add your Broad Beans to your blender. Crush in your garlic, add the zest and juice of ½ lemon, a pinch of smoked paprika, pinch of salt, a glug of olive oil and the yoghurt. Finely chop your mint and add this to the other ingredients.


Step 3.


Blend the ingredients briefly so the ingredients are mixed but the broad beans are still coarsely chopped, keeping a nice texture. Crumble in the feta then blend very briefly again.   


Step 4.


Make your toasted bread. Get your sliced sourdough and rub a little olive oil on each side. Heat your frying pan and toast the bread until lightly golden on each side.


Step 5.


Assemble on a plate with the Broad bean crush on top of the toast and drizzle a little more olive oil over the top. Enjoy! 


Recipe by Martin Hill 


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