Ingredients
Broad bean and feta crush
Pan-softened peppers
Method
1.Using a pastry brush, brush each piece of bread generously with olive oil.
2.Heat a pan or BBQ grill plate. Toast both sides of the bread until golden brown – even a little charred in places.
3.Once toasted, remove from the heat and rub each with the cut garlic while still warm. Sprinkle with sea salt, then cover with your chosen toppings.
4.Cook the broad beans in salted boiling water for 5 minutes, drain and cool. Once cool enough to handle, pop out the pods to reveal the tender inner bean. Discard pods.
5.In a bowl, combine the rest of the ingredients, lightly mashing some of the beans and feta together. Season to taste.
6.Heat the oil in a large pan. Sauté the peppers for 5-7 minutes, turning often so that they don’t colour.
7.Splash the vinegar into the pan. Immediately cover, so that the steam wilts the peppers – this takes about 2-3 minutes. Keep covered and set aside to cool to room temperature.
