Toast the slices of bread in a pan with a drizzle of oil until golden brown.
Cook the diced pumpkin in a pan with a drizzle of oil, a clove of garlic, salt, and pepper. Once soft, blend everything with an immersion blender until you obtain a smooth cream.
In a bowl, mix the beans with paprika, salt, and a drizzle of oil. Cook in the air fryer at 190°C for 10 minutes, until crispy.
Spread the pumpkin cream on the toasted bread and finish with the crispy beans.
Air fryer
Immersion blender
Vegetarian recipe, ideal for a quick and tasty lunch.
Italia, Lazio
| Energy (kcal) | 114.75 |
| Carbohydrates (g) | 23.74 |
| of which sugars (g) | 2.63 |
| Fat (g) | 0.35 |
| of which saturates (g) | 0.07 |
| Protein (g) | 4.18 |
| Fibre (g) | 3.32 |
| Salt (g) | 0.18 |
