Skip to main content Search
Broad bean bruschetta

Broad bean bruschetta
4.8 15 ratings
Prep. 10 min
Total 30 min
4 portions
Sign up for free

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...

Salmon, asparagus and potato salad

4.7(59)

40 min

Spiced Moroccan lentil soup

4.5(436)

40 min

Wagyu beef manti with peas, pickled onions and garlic yoghurt

4.3(7)

2 h

Warm capsicum and tomato salad with olives

4.7(21)

50 min

Celeriac parmigiana

4.5(8)

1 h 10 min

Mixed mushroom pâté

4.4(10)

1 h 25 min

Spiced fennel and silverbeet with fried eggs

4.4(8)

35 min

Freekeh salad with pickled avocado

4.8(8)

25 h

Mediterranean capsicums

4.0(14)

2 h

Mushroom-stuffed mushrooms

4.5(50)

50 min

Smoky Mexican bean soup

4.7(253)

35 min

Broccoli soup with sage oil

4.3(144)

30 min