• 250 g cherry tomatoes
  • 400 g precooked and peeled broad beans
  • 1 tsp lemon zest
  • 1 clove garlic
  • Extra virgin olive oil
  • 4 tbsp stale bread crumbs
  • Water to taste
  • Thyme and basil
  • Salt and pepper

Author of this recipe

Love My Salad

Love My Salad

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This recipe for broad bean cream with marinated cherry tomatoes, basil and crispy bread with aromatic herbs is to die for and very nutritious. A good alternative for your morning granola. 

Total votes: 249


  • Wash the cherry tomatoes and cut them into wedges.
  • Put them in a bowl with 4 tablespoons of extra virgin olive oil, 1 peeled garlic clove, salt and pepper, thyme, lemon zest and leave to marinate for about 30 minutes.
  • Pour the previously peeled broad beans into a mixer and add 2 tablespoons of extra virgin olive oil, 50ml of water, salt and pepper.
  • Blend until you get a smooth creamy consistency. If necessary, add more water to make the cream more fluid.
  • Pour the broad bean cream in a pastry bag and fill the aperitif glasses half way.
  • Divide the cherry tomatoes over the broad bean cream 
  • Heat 3 tablespoons of extra virgin olive oil in a pan. Once hot, add the crumbled stale bread crumbs (you can blend them briefly or break them up with your hands) and brown while stirring.
  • Serve the little glasses of broad bean cream with crispy breadcrumbs and fresh basil.

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