Broad bean bruschetta

Broad bean bruschetta

4.8 15 ratings

Prep. 10 min

Total 30 min

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

Fibre 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®. No strings attached.

Sign up for free More information

Also featured in

Vegetarian Kitchen 87 Recipes
Australia and New Zealand

You might also like...

Pea and lettuce soup with scallops

45min

Curried carrot and ginger soup

40min

Vegetarian cassoulet with pulses

40min

Hazelnut and herb stuffed cauliflower

55min

Spiced Moroccan lentil soup

40min

Fresh fennel salad

10min

Black bean tomato soup with coriander lime cream

45min

Pumpkin and tempeh bobotie

1h 5min

Spiced fennel and silverbeet with fried eggs

35min

Linseed crackers with mutabbal beitinjan (eggplant dip)

16h 20min

Baked beans

13h 25min

Green goddess pizza

1h 30min