Broad beans & feta

This was lunch. Seasonal broad beans (and peas) are much sweeter and go really well with salty feta cheese. The toasted ciabatta adds a welcome crunch to the experience.
Very filling considering it's approximately 350-400 calories.
What struck us most was just how full we were after eating this - considering the low calorie content. Not only that, the fullness lasted much longer than we expected.
You could use frozen beans and peas if you are on a tight budget. We made our own zesty dressing too. Anyway, here's our very tasty BROAD BEAN & FETA CHEESE recipe:

INGREDIENTS (serves two)

40g fresh shelled peas 

100g shelled broad beans (that's a 500g pack) 

80g feta - cubed
ciabatta slices
Dressing

3 teaspoons oil

handful of fresh mint, chopped

1 teaspoon lemon juice
salt/pepper to taste 

***

Boil beans and peas for 4 minutes, drain and run cold water over to cool. 

Remove the shells from broad beans and discard. 

Mix the dressing ingredients together.

Stir half the dressing into the broad bean and peas.

You could mash the vegetables and feta as I did here, or leave them whole as my other half did.

TIP: (The mashed version would work well as a topping for party nibbles)

Toast the ciabatta.

Pile beans, peas and feta onto toast. Drizzle with remaining dressing. 

***

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