Kumara and avocado bruschetta

Ingredients

Serves (1) Serves (2) Serves (4) — default Serves (6) Serves (8) Serves (10)

Units: Metric Imperial (US)

Measurements explained

• 2 orange kumarasweet-potatoX, sliced lengthways, 1cm thick
  
• 4 large eggs
  
• 2 teaspoons miso
  
• 2 tablespoons tahini
  
• 4 tablespoons mixed seeds (pumpkin, sunflower, fennel and LSA)
  
• 1 avocado, diced
  
• 1 cup frozen broad beansfavaX, defrosted and skinned
  
• zest and juice of 1 lemon
  
• 2 tablespoons fresh mint
  
• 2 tablespoons olive oil
  
• 3 radishes, thinly sliced
  
• 4 tablespoons crumbled feta, to garnish

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Instructions

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1. Preheat oven to 180°C fan bake. Line a baking tray with baking paper.
2. 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.
3. 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.
4. In a small bowl, stir to combine miso and tahini with 1 tablespoon water.
5. 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.
6. In a bowl, combine avocados, broad beans, lemon zest and juice, mint and olive oil.
7. To serve, divide kumara among 4 plates. Top with avocado mix, eggs, radishes and garnish with feta.

Variations

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

Nutrition info (per serve)

Calories 442 cal

Kilojoules 1850 kJ

Total fat 29 g

Saturated fat 6 g

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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.

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First published: Nov 2017

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