Smashed Peas on Br­uschetta

Recipes+ - - Contents -

SERVES 4 PREP 10 min­utes

COOK 10 min­utes COST $3.20 a serve

400g ci­a­batta loaf, halved hor­i­zon­tally 1 ta­ble­spoon light olive oil

1 cup shelled peas

1 lemon, zest finely grated, juiced

½ cup mint, coarsely chopped

1 clove gar­lic, halved

⅔ cup freshly grated parme­san

1 Pre­heat a char-grill pan over high heat. Brush both sides of bread with oil. Add to grill; cook for 2 min­utes each side or un­til toasted. 2

Mean­while, cook peas in a saucepan of boil­ing salted wa­ter for 3 min­utes or un­til ten­der. Drain; trans­fer to a bowl. Us­ing a fork, lightly crush. Add zest, juice and mint. 3

Rub toast with gar­lic. Cut each piece into quar­ters. Top with smashed peas and parme­san.

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