FOUR WAYS

Food - - Contents -

with br­uschetta

1 FETA & ROAST CHERRY TOMATO BR­USCHETTA PREP + COOK TIME 30 mins SERVES 4

Pre­heat oven to 190°C. Place 200g sliced feta in a dish with 2 ta­ble­spoons olive oil, ¼ cup pit­ted finely chopped kala­mata olives and 1 ta­ble­spoon chopped oregano leaves. Place 250g

cherry toma­toes on an oven tray; driz­zle with 1 ta­ble­spoon olive oil. Sea­son with salt and pep­per. Bake for 10 min­utes or un­til skins start to split. Rub a halved gar­lic clove over 4 slices char­grilled sour­dough bread. Us­ing the back of a fork, squash 1 roasted tomato on each slice of bread. Di­vide 8 baby cos

let­tuce leaves be­tween slices. Drain feta; re­serve mari­nade. Place feta and re­main­ing toma­toes on bread. Stir 1 ta­ble­spoon

white wine vine­gar into re­served mari­nade; driz­zle over br­uschetta. Gar­nish with oregano leaves. PER SERVE En­ergy 399kcal, 1671kj • Protein 14g • To­tal Fat 27g • Sat­u­rated Fat 10g • Car­bo­hy­drate 23g • Su­gars 4g • Fi­bre 3g • Sodium 848mg

2 SALAMI, ASPARAGUS & MINTED PEA BR­USCHETTA PREP + COOK TIME 30 mins SERVES 4

Driz­zle 170g asparagus with 2 tea­spoons olive oil. Sea­son with

salt and pep­per. Cook asparagus on a heated, oiled grill plate for 6 min­utes, turn­ing of­ten un­til lightly charred, then cut in half length­ways; set aside. Blanch 1 cup frozen peas in boil­ing wa­ter; drain. Rinse un­der cold wa­ter. Lightly crush two-thirds of the peas with a fork. Stir in 2 ta­ble­spoons olive oil and ½ cup chopped mint. Sea­son. Spread 4 slices char­grilled sour­dough

bread with crushed pea mix­ture. Top with 100g thinly sliced mild salami and asparagus. Serve topped with ex­tra mint leaves, re­main­ing peas and 20g snow pea shoots. PER SERVE En­ergy 305kcal, 1275kj • Protein 13g • To­tal Fat 16g • Sat­u­rated Fat 4g • Car­bo­hy­drate 25g • Su­gars 3g • Fi­bre 6g • Sodium 656mg

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