Zucchini and broad bean salad on Hussey & Laredo bagels

Vegetarian , Breakfast


200 g fresh zucchini

150g shelled broad beans

2 tablespoons lemon juice

1 tablespoon olive oil

salt & pepper to taste

200 g soft Caerphilly cheese

to serve:

warm sliced toasted bagels


shaved parmesan


 Thinly slice the zucchini (use a potato peeler or a Mandolin) and place in a bowl.

Blanch the beans, lightly mash and add to the zucchini.

Add the lemon juice, olive oil and season to taste. Mix well.

Soften/mash the cheese in a bowl with a fork.

Spread on the toasted sourdough and top with the marinated broad beans and zucchini ribbons. Garnish with microgreens and serve immediately.


Signup for our newsletter!