This is a lovely summery brunch or starter that is perfect for hot sunny days. You can easily make a bit of a batch of this and it will work well if you have crowd over. The vegetables could be blanched ahead of time and kept in the fridge, and the same for the feta mix. This would leave you just to make the toasts and top as you serve.
Ingredients
For the Whipped Feta:
- ½ pack of feta cheese
- 1 tbsp greek yoghurt
- ½ lemon zested
For the topping:
- 2 tbsps of broad beans (shelled)
- 6-8 Asparagus
- 8 mint leaves
- 1 tbsp olive oil
- ½ a lemon zested
For the bread:
- 2 thick slices of sourdough
- 1 clove of garlic
Method
1. Heat a pan of water to boiling and add a tsp of salt
2. Take a bowl of cold water and add several ice cubes
3. Remove the broad beans from their pod and add to the boiling water for 2 minutes. Remove and plunge into the iced water.
4. In the same water repeat the process for the asparagus, ensuring you keep the green vibrancy
5. Once cool, set aside the beans and asparagus until ready to assemble
6. In a food processor or a bowl, add the feta and yoghurt. Season well with pepper and then add ½ a lemon zested
7. Blitz or beat into a smooth paste
8. Now take the sourdough bread and drizzle with extra virgin olive oil. Toast in a pan until crispy and golden brown.
9. Take the garlic clove and rub all over on the top of the toast.
10. Now assemble by adding a good dollop of the feta mix onto the toasted bread, scattering with some broad beans (a mixture of chopped and whole) and the asparagus spears.
11. To garnish, zest a little more lemon and chop the mint, adding some to olive oil and some fresh to sprinkle on top. Drizzle the oil and mint mixture all over and season again with salt and pepper.
