Mighty Minty Pea Puree Bruschetta with Tomatoes and Brocolli

4 servings

4 slices of toasted seeded sourdough bread

1 clove garlic

Lurpak Lightest

1 cup fresh or frozen peas

2 sprigs fresh mint

Sea salt & pepper to taste

2 tenderstem broccoli, cut into tiny florets

4 cherry tomatoes cut into 1/4’s

4 teaspoons chopped red onions

1 teaspoon dried chilli flakes 

Mighty Minty Pea Puree Bruschetta with Tomatoes and Brocolli

Preparation

Add the peas to a pan of boiling water for 4 minutes. Add the tenderstem broccoli a minute before the end to quickly blanch them. Drain the vegetables.

Remove the tenderstem broccoli from the peas and cut into 2cm sprigs.

In a bowl, mash the peas roughly with a fork and season with salt, pepper and finely chopped mint.

Toast the bread and rub with garlic. Leave the bread to cool for 1 minute, before spreading with Lurpak Lightest.

Top with  the pea puree, tender stem broccoli sprigs, tomatoes and red onion. Season with salt and pepper and sprinkle over the dried chilli flakes.

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