Kumara and avocado bruschetta

Photographer: Melanie Jenkins

First published: Nov 2017

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

Total cost: $14.68 / $3.67 per serve

(at time of publication)

Ingredients

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 442cal

Kilojoules 1850kJ

Protein 18g

Total fat 29g

–Saturated fat 6g

Carbohydrates 25g

–Sugars 13g

Dietary fibre 9g

Sodium 420mg

Calcium 190mg

Iron 4mg

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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