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Broad bean chilli toast

Try this recipe with 3 different types of plants plus a secret fermented flavour. Like avo toast? You'll love this.

Breakfast

Overall rating | 2 Ratings

4
plant points
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Ingredients

Serves 2

100g broad beans, cooked 20g artichoke hearts (from a jar) 1 clove garlic 10g parmesan, or a vegan alternative 10g rocket Juice & zest of ¼ lemon, 25ml extra-virgin olive oil 2 slices sourdough, or any other bread 1-2 tbsp mixed seeds (e.g. pumpkin, sunflower, sesame) Pinch of chilli flakes, optional

Method

Step 1

In a food processor, blitz together the rocket, artichoke, garlic, parmesan, 25g of the broad beans, lemon zest and juice along with the olive oil and season to taste.

Step 2

After the first blitz, add the remaining broad beans and pulse a few times - you want to keep some texture!

Step 3

Toast your sourdough or bread of choice, then spoon on the bean mix and sprinkle with the mixed seeds and chilli flakes, if using.

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4 comments

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March 3, 2021 @ 12:22 pm

Thank you Ruth!

Ruth

March 3, 2021 @ 7:51 am

Delicious, quick and easy to make and very filling

[email protected]

March 3, 2021 @ 2:24 pm

Love that tip! One of our favs too

Denise

March 3, 2021 @ 3:00 pm

Great recipe, I just made it! Full of great stuff and you get your sourdough too. If you boil and shell the broad beans in advance you could have this ready to go in about 2 minutes.