Spring Bean Toasts
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 45 min.
Ready in
Calories:
216
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 216 cal. | (10 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.7 g | (12 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 58.4 μg | (97 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.4 mg | (28 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 92 μg | (31 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 5.8 μg | (13 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 324 mg | (8 %) | ||
| Calcium | 192 mg | (19 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 3 g | |||
| Uric acid | 49 mg | |||
| Cholesterol | 8 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 cup wide Green beans (shelled)
- 1 cup peas
- 1 clove garlic cloves
- 2 Tbsps olive oil
- 2 Tbsps lemon juice
- 8 slices Baguette
- 3 Radish (finely sliced)
- 1 handful Arugula
- 4 Tbsps coarsely grated Parmesan
Preparation steps
1.
Blanch the beans in boiling salted water for around 6 minutes. Remove with a slotted spoon, refresh in cold water, drain and leave to cool. Remove the skins.
2.
Blanch the peas in the same water for around 4 minutes, drain, refresh in cold water and leave to drain thoroughly.
3.
Heat the grill function in the oven.
4.
Mix together the beans and peas and crush finely with a fork or purée briefly with a stick blender. Crush the garlic into the mixture. Stir in the olive oil and lemon juice and season to taste with salt and ground black pepper.
5.
Toast the baguette slices for around 5 minutes, turning. Spread with the pea and bean purée and top with a few slices of radish and a little rocket. Serve sprinkled with parmesan.
