Broad bean bruschetta with tahini miso spread

I absolutely love fresh broad beans when they’re in season. No, I don’t particularly enjoy double podding them, but sometimes it’s worth going through that trouble for a special, seasonal breakfast.

Last time I was at the farmers market I literally said ‘I’ll take all your broad beans, thanks’. That was about 2 kgs worth of beans in the pod and that’s how much I love them 🙂

The combination of creamy sweet broad beans with smooth and salty tahini spread and feta, plus a squeeze of lemon is just about a perfectly matched combination of flavors.

Broad beans bruschetta with tahini miso spread

Serves 4


  • 2 handfuls of broad beans in the pod
  • 1 slice of feta, crumbled
  • a bit of parsley to serve
  • sourdough bread to serve
  • 1 full TBSP coconut yogurt
  • 1 full TBSP tahini
  • 3 TBSP lemon + extra to serve
  • 1/3 tsp miso


  1. Remove the broad beans from the pod.
  2. Bring a pot of water to a boil and add the broad beans.
  3. Simmer for 5 minutes and then rinse with cold water.
  4. Pod the individual beans again, removing the outer skin. Put them in a small bowl and set aside.
  5. Add the following ingredients to a small bowl: coconut yogurt, tahini, lemon and miso. Whisk until you get a fluffy, creamy spread.
  6. To serve, spread the sourdough slices with the tahini sauce, add broad beans on top, crumble feta and top with parsley.

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