Bruschetta x 3: a CardioKit recipe

...a simple lunch using the best of the Summer

A perfect summer lunch in the sun (or UK rain). Use some high-quality bread. Slightly stale or dry is actually good — we’ve used a white sourdough. Toast the bread and while hot rub with a clove of garlic, drizzle some nice extra-virgin olive oil and sprinkle a little pinch of coarse sea salt. View method below for the toppings…




  • sourdough
  • clove of garlic
  • extra-virgin olive oil

Tomato, garlic and onion

  • vine tomato
  • sweet onion or spring onion

Chorizo and broad bean

  • large handful of broad beans in their pods
  • high quality chorizo, chopped

Aubergine Mirza Ghasemi

  • whole aubergine
  • red sweet bell pepper
  • one egg


Tomato, garlic and onion
Easy. Chop some vine tomatoes and sweet onion or spring onion. Pop in some freshly torn basil if you have it. Add a small clove of crushed garlic, dress with extra-virgin olive oil and season with a little salt and black pepper.

Chorizo and broad bean
The summer broad bean season is amazing  —  one of our favourite vegetables/legumes. Boil a large handful of broad beans in their pods  — around 7 minutes should have them tender. Then take your time to pod and skin the beans. It’s actually relatively satisfying as you pop them out of their skins.
Use a high quality chorizo — it should really only have 4 ingredients; pork, paprika, sea salt, garlic. Chop a little chorizo and fry in a drizzle of olive oil to encourage the deep red oils out. Then add your broad beans, toss together and give them another minute of cooking. Done.

Aubergine Mirza Ghasemi
A classic Persian starter, although this is our interpretation. Place a whole aubergine in a hot oven along with a red sweet bell pepper until the skin blisters and the flesh is soft and unctuous. Leave until cool enough to handle. Scoop out the flesh of the aubergine with a spoon and roughly peel the blistered and blackened pepper (you don’t need to be too fastidious  —  some smokey skin improves the final dish). Roughly chop.

Combine the aubergine and pepper in a non-stick pan over a medium heat, with a little drizzle of olive oil and a clove of crushed garlic. Add an egg with a large pinch of dried mint and mix until cooked and combined. Finish with a drizzle of extra-virgin olive oil and season with salt and black pepper.



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