Broad bean bruschetta

Broad bean bruschetta

4.8 15 ratings

Prep. 10min

Total 30min

4 portions

Ingredients

Parmesan cheese cut into pieces (3 cm)
50 g
water
1000 g
frozen broad beans thawed
500 g
frozen green peas
50 g
garlic cloves
2
fresh basil leaves only
2 sprigs
spring onions/shallots trimmed and cut into quarters
2
pimento stuffed olives
10
lemon juice (approx. ½ lemon)
2 tsp
sea salt to taste
1 - 2 pinches
ground black pepper to taste
1 - 2 pinches
sourdough bread loaf cut into slices (2 cm thick) and toasted
1
feta cheese crumbled
100 g
extra virgin olive oil for garnishing (optional)
1 tbsp
lemon zest only, no white pith, for garnishing (optional)
1

Difficulty

easy

Nutrition per 1 portion

Sodium 1392.4 mg

Protein 34.7 g

Calories 2753.5 kJ / 655.5 kcal

Fat 18.7 g

Fiber 15.5 g

Saturated fat 7.8 g

Carbohydrates 78.9 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®.

Sign up for free More information

Also featured in

Vegetarian Kitchen 87 Recipes
Australia and New Zealand

You might also like...

Stuffed butternut pumpkin with feta

1 h 50min

Spicy cauliflower soup

20min

Beetroot and carrot salad with vincotto dressing

10min

Jewelled quinoa salad

1 h 35min

Thai green broccoli and spinach soup

25min

Gorgonzola cheesecakes with pear jam

45min

Raw cauliflower tabouli

30min

Cypriot grain salad

45min

Asparagus and broad bean salad

25min

Smashed pea and bean dip

30min

Chickpea shawarma salad bowl

40min

Turkey and lemon aioli wraps

30min