[{"type":"span","children":[{"text":" Join now"}]}]

Get your first 3 months FREE*

*Selected 9 month plans. Ends 28/09/23. See offer terms.
Get your first 3 months FREE*
Join now
Photo of Bruschetta with broad beans, feta and asparagus by WW

Bruschetta with broad beans, feta and asparagus

Points® value
Total Time
25 min
15 min
10 min


White sourdough bread

100 g, (12 slices), baguette


1 clove(s), halved

Frozen broad beans

250 g


12 spear(s), trimmed

Reduced fat feta cheese

70 g, crumbled

Fresh mint

2 tbs, chopped, plus extra small leaves to serve

Lemon juice

1 tsp

Oil spray

2 x 3 second spray(s)


  1. Preheat a chargrill or barbecue on high heat. Lightly spray bread with oil. Cook for 1-2 minutes each side or until lightly charred. Rub bread with cut side of garlic clove.
  2. Meanwhile, boil, steam or microwave broad beans and asparagus until just tender. Drain. Refresh under cold water and drain. Peel and discard skins of broad beans. Cut off asparagus tips and reserve.
  3. Process broad beans and asparagus stems in a food processor until finely chopped. Add feta, chopped mint and lemon juice and process until smooth. Season with salt and pepper.
  4. Top each baguette slice with broad bean mixture. Garnish each with an asparagus tip and extra mint leaves.