Smashed Broad Beans with Mint & Feta on Tortilla Triangles makes a lovely canape any time of year and provides a vegetarian balance to other finger food.
Ingredients
1 1/3 cups (200g) fresh or frozen broad beans
1 garlic clove, finely chopped
1 tablespoon (20ml) olive oil
½ cup (100g) firm feta, crumbled
1 tablespoon fresh mint leaves, finely chopped
1 teaspoon lemon zest, finely grated
Tortilla Triangles
4 white corn or flour tortilla
1 tablespoon (20ml) olive oil
Instructions
For tortilla triangles, preheat oven to 220°C (200 °C fan-forced) and line a baking tray with paper. Cut each tortilla into six wedges and place on prepared tray. Brush lightly with oil and season with salt. Bake for eight to ten minutes or until browned and crisp.
Bring a large pan of water to the boil, add the broad beans and cook for two minutes or until just tender. Drain and refresh under cold water. Carefully peel the outer skins and discard.
Combine peeled broad beans with garlic and olive oil in a medium bowl. Using a potato masher, gently smash to a rough puree. Stir through feta, mint and zest and season to taste with salt and pepper.
