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Marinated feta & broad bean crush flatbreads

One marinated feta & broad bean flatbread

Marinated feta & broad bean crush flatbreads

Name: Marinated feta & broad bean crush flatbreads
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 400g frozen broad beans; handful of mint leaves picked; 3 tbsp plain yogurt (any kind); 1 lemon ½ juiced, ½ cut into wedges, to serve; 4 flatbreads (toasted, if you like); 4 tbsp crispy onions or toasted mixed seeds; 200g block feta drained; ½ lemon zest pared; 1 tsp coriander seeds; 1 tsp fennel seeds; 1 tsp nigella seeds; ½ tsp chilli flakes; 4 tbsp extra virgin olive oil

Anna Glover

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Serves 4

Easy

Prep: 15 mins

No cook

A star rating of 4.8 out of 5.6 ratingsRate

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Marinate feta to make the most of it if you’re not using up the whole block. This lasts for a week in the fridge and the flavour keeps improving. Serve with flatbreads

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

400g frozen broad beans
handful of mint

leaves picked
3 tbsp plain yogurt

(any kind)
1 lemon

½ juiced, ½ cut into wedges, to serve
4 flatbreads

(toasted, if you like)
4 tbsp crispy onions

or toasted mixed seeds

For the marinated feta

200g block feta

drained
½ lemon

zest pared
1 tsp coriander seeds
1 tsp fennel seeds
1 tsp nigella seeds
½ tsp chilli flakes
4 tbsp extra virgin olive oil

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Nutrition: Per serving

kcal614
fat30g
saturates11g
carbs52g
sugars7g
fibre15g
protein27g
salt1.88g

Method

step 1

Cut the feta into cubes. Tip into a container or small bowl, add the remaining ingredients and leave to marinate. Will keep for a week in the fridge submerged in oil.
step 2

Tip the beans into a heatproof bowl, boil the kettle, then pour some boiling water over the beans. Leave for 3 mins until softened, then drain well. Tip into a food processor with the mint, yogurt and lemon juice. Season and pulse briefly to make a chunky paste.
step 3

Divide the broad bean crush between the flatbreads and smooth over. Top with the feta and a drizzle of the marinade. Top with the crispy onions or toasted seeds. Serve with the lemon wedges for squeezing over.

Recipe from Good Food magazine, July 2025

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A star rating of 4.8 out of 5.6 ratings

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