Broad Bean and Mint Panzanella

By Julie Stewart Nutrition

Instagram: julie_stewart_nutrition
Facebook: juliestewartnutrition



Good for:



  • 3-4 slices rustic bread
  • 1-2 tablespoons tahini
  • 3 garlic cloves, ground to a paste
  • 1 lime, juice and zest
  • 2 teaspoons balsamic vinegar glaze
  • 1 cup broad beans
  • 1 stick celery, finely chopped
  • 2 tablespoons baby capers, drained
  • 1 bunch mint leaves, finely chopped
  • 1 little Gem lettuce
  • 4 tablespoons plain, unsweetened plant-based yoghurt

Step by Step Instructions

Step 1

Turn oven on to 180 C

Step 2

Mix the mashed garlic and tahini together in a small bowl to form a thick paste.

Step 3

Lay out the bread slices onto a baking tray, spread one side with the garlic and tahini paste. Pop them in the oven for about 25 minutes or until slightly brown and crunchy.

Step 4

Steam the broad beans until tender, drain and place in a bowl. Once cool enough to handle, remove the bitter outer layer and discard.

Step 5

Add the lime juice and Balsamic vinegar glaze to the broad beans, add the chopped mint, capers and combine until the beans are well coated.

Step 6

Arrange the lettuce and celery on a plate.

Step 7

Spoon the broad bean mixture on top.

Step 8

Remove bread from oven and cut into croutons.

Step 9

Arrange croutons over the plate, top with yoghurt and the lime zest.

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