Lemony green beans on toast

Ingredients

• 150g frozen broad beans

• A big handful (about 15-20g) flat leaf parsley, chopped

• 3 tblsp olive oil

• 2 tsp capers, finely chopped

• 1 clove garlic, finely chopped

• Juice and zest of half a lemon

• 75g feta

• Pinch of salt
  

Method

1. Boil the kettle. Put the broad beans in a bowl and cover with boiling water. Leave to stand for 5mins or so.

2. Mix the parsley, garlic, capers, lemon zest and juice in a bowl and season well.

3. Toast some sourdough or rye bread.

4. Add the beans to the herby lemon mix and serve on top of the toast with feta crumbled on top.

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