Deconstructed Bruschetta Salad by @deliciouslyella

25 min

4 servings

🥖

2 slices

Sourdough bread

🍅

2 packets

Cherry tomatoes

🫘

400 g

Butter beans

🫒

1 tbsp

Olive oil

🌶️

0.25 tsp

Dried red chilli flakes

🌿

Basil

🥥

190 g

Coconut yoghurt

🧄

2 cloves

Garlic

🍇

Balsamic vinegar

🧂

Flaky sea salt

  1. Preheat

    Preheat the oven to 220°C fan / 475°F.

  2. Mix
    • Sourdough bread
    • Cherry tomatoes
    • Butter beans

    Mix the sourdough, tomatoes and butter beans with the olive oil, chilli flakes and a pinch of flaky sea salt.

  3. Wrap
    • Garlic

    Wrap the garlic cloves in a square of tinfoil and place onto the tray.

  4. Bake
    • Sourdough bread
    • Cherry tomatoes
    • Butter beans

    Tip the sourdough mixture onto a large flat baking tray.

  5. Bake
    • Cherry tomatoes
    • Sourdough bread

    Bake for 15 minutes, tossing halfway through, until the tomatoes are soft and the bread is crispy.

  6. Stir
    • Basil

    Remove from the oven and stir through the torn basil.

  7. Crush
    • Garlic

    Take the garlic out of the foil and crush with a fork.

  8. Mix
    • Coconut yoghurt
    • Garlic
    • Flaky sea salt

    In a bowl, mix the yoghurt and garlic with a pinch of salt.

  9. Spoon
    • Coconut yoghurt
    • Sourdough bread
    • Cherry tomatoes

    Spoon the yoghurt mixture onto a plate and top with the tomato mixture, once it's ready.

  10. Garnish
    • Basil
    • Dried red chilli flakes
    • Balsamic vinegar

    Finish with a few extra sprigs of basil, a sprinkling of chilli flakes and a drizzle of balsamic vinegar.

Deconstructed Bruschetta Salad by @deliciouslyella

25 min

4 servings

🥖

2 slices

Sourdough bread

🍅

2 packets

Cherry tomatoes

🫘

400 g

Butter beans

🫒

1 tbsp

Olive oil

🌶️

0.25 tsp

Dried red chilli flakes

🌿

Basil

🥥

190 g

Coconut yoghurt

🧄

2 cloves

Garlic

🍇

Balsamic vinegar

🧂

Flaky sea salt

Preparation Steps

  1. Step 1/10

    Preheat the oven to 220°C fan / 475°F.

  2. Step 2/10

    Mix the sourdough, tomatoes and butter beans with the olive oil, chilli flakes and a pinch of flaky sea salt.

    🥖Sourdough bread
    🍅Cherry tomatoes
    🫘Butter beans
    🫒Olive oil
    🌶️Dried red chilli flakes
    🧂Flaky sea salt
    🥣Mixing bowl

  3. Step 3/10

    Wrap the garlic cloves in a square of tinfoil and place onto the tray.

    🧄Garlic
    Tinfoil
    🍳Baking tray

  4. Step 4/10

    Tip the sourdough mixture onto a large flat baking tray.

    🥖Sourdough bread
    🍅Cherry tomatoes
    🫘Butter beans
    🍳Baking tray

  5. Step 5/10

    Bake for 15 minutes, tossing halfway through, until the tomatoes are soft and the bread is crispy.

    🍅Cherry tomatoes
    🥖Sourdough bread
    🍳Baking tray

  6. Step 6/10

    Remove from the oven and stir through the torn basil.

    🌿Basil
    🍳Baking tray

  7. Step 7/10

    Take the garlic out of the foil and crush with a fork.

    🧄Garlic
    Tinfoil
    🍴Fork

  8. Step 8/10

    In a bowl, mix the yoghurt and garlic with a pinch of salt.

    🥥Coconut yoghurt
    🧄Garlic
    🧂Flaky sea salt
    🥣Mixing bowl

  9. Step 9/10

    Spoon the yoghurt mixture onto a plate and top with the tomato mixture, once it's ready.

    🥥Coconut yoghurt
    🥖Sourdough bread
    🍅Cherry tomatoes
    🫘Butter beans
    🌿Basil
    🥄Spoon
    🍽️Plate

  10. Step 10/10

    Finish with a few extra sprigs of basil, a sprinkling of chilli flakes and a drizzle of balsamic vinegar.

    🌿Basil
    🌶️Dried red chilli flakes
    🍇Balsamic vinegar
    🍽️Plate

Composition

Ingredients

Types

Grains, Vegetables, Legumes, Oils, Spices, Herbs, Dairy Alternative, Condiments

Ingredients

Sourdough bread, Cherry tomatoes, Butter beans, Olive oil, Dried red chilli flakes, Basil, Coconut yoghurt, Garlic, Balsamic vinegar, Flaky sea salt

Notes

Sourdough bread (thick slices, torn into chunks), Cherry tomatoes (halved), Butter beans (1 tin), Basil (small bunch), Coconut yoghurt (3/4 of a 250g pot), Garlic (finely chopped), Balsamic vinegar (a drizzle), Flaky sea salt (a pinch)

Allergens

Gluten, Sulphites

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Egg-Free, Sugar-Free

Calories

310 kcal

Macro nutrients

Protein: 11g, Carbohydrates: 38g, Fat: 12g, Fiber: 7g, Sugars: 7g

Nutritional Information

Minerals

Sodium: 480mg, Potassium: 420mg, Iron: 2.5mg, Calcium: 90mg

Vitamins

Vitamin C: 18mg, Vitamin A: 40mcg, Vitamin K: 20mcg

Preparation

Time Information

Preparation

10 minutes

Cooking

15 minutes

Overall

25 minutes

Difficulty

Level

Easy (1/4)

Steps

10 steps

Equipments

Utensils

Tinfoil, Mixing bowl, Fork, Baking tray, Spoon, Plate

Appliances

Oven

Type

Type

Type Of Dish

Salad, Starter

Occasions

Everyday Meal, Potluck, Sharing Starter

Origin

Source

Platform

instagram

Original Creator

@deliciouslyella

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Creamy, Crunchy, Chunky, Juicy

Flavors

Garlicky, Sweet, Savory, Spicy, Tangy

Other

Price

Low

Recommended Preservation

room temperature

Preservation Infos

best fresh : same day (assembled salad does not keep well as bread softens and yoghurt separates), leftovers : up to 1 day (store components separately,keep roasted tomato-bread mixture and yoghurt in airtight containers in the fridge,assemble just before serving)