Starters & salads
Broad bean bruschetta
When in season, use fresh broad beans instead of frozen beans.
TM31TM5TM6TM7
Details
- Difficulty
- Easy
- Prep
- 10 min
- Active
- 10 min
- Cook
- 30 min
- Total
- 30 min
- Yield
- 4 portions
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- Category
- Starters & salads
- Time
- 15–30 min
- Nutrition
- High proteinHigh fibre
- Difficulty
- Easy
- Parmesan cheese
- 1.8 oz
- water
- 2.2 lb
- frozen broad beans
- 1.1 lb
- frozen green peas
- 1.8 oz
- garlic
- 2 cloves
- fresh basil
- 2 sprigs
- spring onions/shallots
- 2
- pimento stuffed olives
- 10
- lemon juice
- 2 tsp
- sea salt
- 1–2 pinches
- ground black pepper
- 1–2 pinches
- sourdough bread loaf
- 1
- feta cheese
- 3.5 oz
- extra virgin olive oil
- 1 tbsp
- lemon
- 1
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Protein
- 34.7 g
- Energy
- 2,742.6 kJ
- Calories
- 655.5 kcal
- Fat
- 18.7 g
- Fibre
- 15.5 g
- Carbohydrates
- 78.9 g
Cooking instructions are available on the original Cookidoo® page.
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