Crushed Broad Bean Bruschetta

by Edward Daniel
Caption of Crushed Broad Bean Bruschetta. Image by Edward Daniel (c).

Crushed Broad Bean Bruschetta makes a wonderful enriching starter or snack.  I love the vibrant colours of the crushed peeled broad beans. Don’t discard the shell of bean themselves as they can sautéed instead. Crushed Broad Bean Bruschetta is also a great addition to summer’s day.

Caption of Crushed Broad Bean Bruschetta. Image by Edward Daniel (c).
Crushed Broad Bean Bruschetta makes a wonderful enriching starter or snack.  I love the vibrant colours of the crushed peeled broad beans. Don’t… Recipes Crushed Broad Bean Bruschetta European #
Serves: 4 Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 500g broad beans (yields 200g of shelled broad beans)
  • 3tsb olive oil
  • ½ lemon, juice
  • 1 shallot, finely chopped
  • 1 clove of garlic, crushed
  • Handful of basil leaves, chopped
  • Pinch of salt

Instructions

  1. Blanche the broad beans in boiling water for three or four minutes. Gently remove from and discard the skins. (I retain the skins and use them in other dishes).
  2. Place the half of the broad beans in a chopper with the oil, juice and shallot, garlic, and basil leaves. Pulse to a rough texture. Remove and add the remaining broad beans. Season to taste
  3. Place the Crushed Broad Beans into a small serving dish.
  4. Serve immediately.

 

Notes

By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".

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