Breakfast

Smashed pea, broad bean and mint vegetarian bruschetta

Smashed pea, broad bean and mint vegetarian bruschetta is the perfect meal for a quick and healthy brunch or snack
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Serves: 8
Time to make: 20 mins

Smashed pea, broad bean and mint vegetarian bruschetta

  • Ingredients

  • Nutrition Info.(per serve)

  • 8 slices wholegrain sourdough
  • 1 garlic clove, cut
  • 2 cups frozen peas, boiled or steamed
  • 1½ cups frozen broad beans, boiled or steamed, peeled
  • 1 lemon (2 tablespoons juice and 1 tablespoon rind strips), plus wedges to squeeze
  • cracked black pepper
  • 80g goat’s cheese, crumbled
  • 2 teaspoons fresh mint leaves

  • Nutrition Info

    • Kilojoules 840kJ

    • Calories 201cal

    • Protein 10g

    • Total fat 4g

    • Saturated fat 1g

    • Carbohydrates 25g

    • Sugars 3g

    • Dietary fibre 6g

    • Sodium 300mg

    • Calcium 100mg

    • Iron 1.5mg

    Instructions

    1 Toast bread, then rub one side with the cut side of a garlic clove.

    2 In a bowl, place two-thirds of the peas and beans. Coarsely crush with a fork. Stir in lemon juice and season with pepper.

    3 Top prepared bread slices with pea mixture, then cheese. Sprinkle over the remaining peas and broad beans, the lemon rind and mint. Serve.

     


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    Variations

    Make it gluten free: Use gluten-free bread.

    Make it vegan: Use vegan cheese. Check bread is vegan.

    HFG tip

    NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.

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    Author: Liz Macri -
    Photographer: Mark O'Meara
    First published: May 2019
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