![f0036-01](https://article-imgs.scribdassets.com/gwlgnf8aocewadd/images/fileQOIAFQ26.jpg)
![f0036-02](https://article-imgs.scribdassets.com/gwlgnf8aocewadd/images/fileSY0PN315.jpg)
![f0036-03](https://article-imgs.scribdassets.com/gwlgnf8aocewadd/images/fileC9GH90NJ.jpg)
![f0036-04](https://article-imgs.scribdassets.com/gwlgnf8aocewadd/images/file4COWS5W9.jpg)
MONDAY
![f0037-01](https://article-imgs.scribdassets.com/gwlgnf8aocewadd/images/file0YFYOHAG.jpg)
■ Low calorie
■ Good source of fibre, folate and vitamin C
■ 3 of 5-a-day
Broad bean & feta cheese toasts
■ Serves 2 ■ Prep 25 mins ■ Cook 4 mins
![f0037-02](https://article-imgs.scribdassets.com/gwlgnf8aocewadd/images/file8M3OQ7Y8.jpg)
350g broad beans, fresh or frozen
100g feta or vegetarian alternative, drained
2 tbsp chopped mint leaves
1 tbsp extra virgin olive oil
50g bag mixed salad leaves
10 cherry tomatoes, halved
1 tsp lemon juice
4 thin slices baguette
1 Cook the beans in a pan of boiling water for 4 mins. Drain in a colander under running water until cold. Press each bean out of its skin into a bowl.
Crumble over the feta and scatter over