Gabriela Peacock 14-day plan: Broad beans, feta & chilli on toast - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Gabriela Peacock 14-day plan Broad beans feta & chilli on toast By You Magazine - May 23, 2021 If toast for breakfast is a particular favourite, this will appeal. Broad beans are a very rich source of fibre and B vitamins, so will energise you for the day. Salty feta is not only low in calories and fat, it contains beneficial bacteria and calcium. There’s a lot to play with in this recipe – use edamame instead of broad beans if you prefer, or add an egg for a slightly more filling option. Kate Whitaker VEGETARIAN SERVES 2 PREP 5 minutes COOK 15 minutes CALORIES PER SERVING 344 150g fresh podded or frozen broad beans 20g feta A small handful of rocket (about 15g) 1 garlic clove 1 1⁄2 tbsp extra virgin olive oil Juice of 1⁄2 lime 4 small slices of pumpernickel or rye bread, toasted Pinch of chilli flakes Add the beans to a saucepan of salted boiling water and cook for 3 minutes. Remove from the heat, drain and run them under cold water until they’re cool. If you’re using fresh broad beans, remove each bean from its tough outer skin. Fiddly, but worth it. Put half the beans, most of the feta, the rocket, garlic, oil and lime juice into a food processor and blend until smooth. Add the rest of the beans and briefly pulse until they are in chunky bits. Spread the mixture on to the toast, season well, crumble over the rest of the feta and sprinkle over the chilli flakes. Now buy the book Our recipes are from 2 Weeks to Feeling Great by Gabriela Peacock, published by Kyle Books, price £20. To order a copy for £17.80 go to mailshop.co.uk/books or call 020 3308 9193. Offer valid until 30 May. Free p&p on orders over £20. Extracted by Claire Coleman RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved