Kumara and avocado bruschetta

Photographer: Melanie Jenkins

Throw out the bread! This inventive vegetarian bruschetta recipe is high in fibre and perfect for those looking for a delicious low-carb alternative.

Serves: 4

Time to make: 40 mins

Ingredients

Stay Awake

Preheat oven to 180°C fan bake. Line a baking tray with baking paper.
Bring a medium pot full of water to the boil over a high heat. Reduce heat to simmer and blanch kumara for 5 minutes. Drain and set aside to cool a little.
Bring a small pot of water to the boil over a high heat. Add eggs, reduce heat to low and boil for 7 minutes until medium-hard boiled. Run under cool water then peel and halve. Set aside.
In a small bowl, stir to combine miso and tahini with 1 tablespoon water.
Place kumara on prepared tray and paint on tahini mix. Sprinkle over seeds. Cook in the oven for 20 minutes or until cooked through and golden.
In a bowl, combine avocados, broad beans, lemon zest and juice, mint and olive oil.
To serve, divide kumara among 4 plates. Top with avocado mix, eggs, radishes and garnish with feta.

Make it gluten free: Check miso and tahini are gluten free.

Calories 442 cal

Kilojoules 1850 kJ

Protein 18 g

Total fat 29 g

Saturated fat 6 g

Carbohydrates 25 g

Sugar 13 g

Dietary fibre 9 g

Sodium 420 mg

Calcium 190 mg

Iron 4 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.