Hey there,

How is your week going? The kids are back at school today which means things are going to get hectic very quickly.

Unlike the teachers, the admin staff work through the holidays and have the normal four weeks annual leave. It is always nice during the holidays because it is quiet and easy to get our work done, but when the kids are there, the school comes to life (plus, you kind of need kids to have a school!) and it is so lovely to be surrounded by their lovely faces.

Anyway, I think broad beans are underrated.

They taste delicious, and aside from being super high in protein and fibre, they contain a large amount of fibre, as well as iron and magnesium.

But, to get to the goodness, you do have to go through a bit of preparation – you don’t need to shell them (I mean, double shell them because when you usually receive them, they’ve already been shelled from their pea pod), but when you do, that is when broad beans come alive.

Broad beans taste wonderful with lemon and salt, and with a touch of chilli, they are magical in a bruschetta.

Broad Bean Bruschetta | Vegan | Modern Day Missus

Broad Bean Bruschetta | Vegan | Modern Day Missus


Broad Bean Bruschetta
  • 1 cup frozen broad beans
  • 1 small clove garlic
  • ½ teaspoon chilli flakes
  • ½ lemon
  • Salt and pepper to taste
  • Dash of olive oil
  • 2 slices nice bread
  1. Boil the kettle and then place the broad beans in the water for a few moments. This isn't to cook them, it is just to defrost and warm them so you can shell them.
  2. Slice your bread and place under the grill until it is golden brown. I'd like to say I can do the bread at the same time as cooking the beans, but I find that with bread you need to keep a good eye on it.
  3. Shell the broad beans (essentially the skin is tough so you just want to pop the bright green pea/bean from the dull shell - I just use my nail to break through the skin and then squeeze them out).
  4. Heat a frypan to a medium heat and then add the oil, garlic and chilli and fry for about 30 seconds. Add the broad beans and fry until they're cooked (it only takes a few minutes). Then, get a fork or a potato masher and roughly mash them. Squeeze the lemon juice over the top.
  5. Then place on your toast and serve.
Use gluten-free bread to make this recipe gluten-free.

Have a wonderful day.

Robyn xx