This could be a really tasty and nourishing idea for a quick lunch! Ideal if you have leftover vegetables in the fridge. It is a complete meal and accessible to everyone. It can also be thought of as an appetizer bruschetta if served in smaller quantities. Let's see together how to make this bruschetta with broccoli, feta and walnuts.
Step 1 of 3: I cooked the broccoli in a pan with a drizzle of oil and a clove of garlic. I added salt and pepper. Once tender, I turned off the heat and mashed them a little with a fork.
Step 2 of 3: Separately, I toasted slices of bread brushed with a little extra virgin olive oil. Once nicely crispy, I laid on the broccoli, continuing to mash them a little to give a creamier effect.
Step 3 of 3: I crumbled some feta and added chopped walnuts. I finished with a drizzle of oil and another good grind of pepper. For an even more toasted effect, you can put the bruschetta under the grill for two or three minutes.
Recipe by
Portion: the weight of the ingredients divided by one portion, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · To be checked for vegetarians · To be checked for pescatarians · Contains lactose · Contains nickel · Allergens detected: Gluten, Milk, and Tree nuts
| Average values | Per serving210 g · 1 of 1 | Per 100 g |
|---|---|---|
| Energy | 1,107 kJ265 kcal | 527 kJ126 kcal |
| Fat | 11 g | 5.24 g |
| of which saturated fatty acids | 0.95 g | 0.45 g |
| Carbohydrates | 29.76 g | 14.17 g |
| of which sugars | 6.34 g | 3.02 g |
| Fibre | 7.22 g | 3.44 g |
| Protein | 10.06 g | 4.79 g |
| Salt | 0.25 g | 0.12 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
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