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Broad bean bruschetta

Broad bean bruschetta
4.8 15 ratings
Prep. 10 min
Total 30 min
4 portions
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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

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Also featured in

Vegetarian Kitchen 87 Recipes
Australia and New Zealand

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