Spring greens and fetta br­uschetta

The Australian Women's Weekly - - Book Extract -

SERVES 4 PREPARATION AND COOK TIME 40 MINUTES ROCKET AND AL­MOND PASTE ROCKET AND AL­MOND PASTE

Process rocket, basil, al­monds, gar­lic, rind and 1 ta­ble­spoon of the olive oil un­til coarsely chopped. With mo­tor op­er­at­ing, add re­main­ing olive oil in a thin, steady stream un­til the mix­ture is smooth; sea­son. 170g as­para­gus, trimmed, cut into 2cm lengths 1 cup (120g) frozen broad beans, peeled ½ cup (60g) frozen peas

8 x 1cm slices whole­meal sour­dough bread (280g) 1 ta­ble­spoon ex­tra vir­gin olive oil 1 clove gar­lic, crushed 1 ta­ble­spoon lemon juice

90g drained mar­i­nated fetta, crum­bled 2 ta­ble­spoons small mint leaves 1 tea­spoon lemon rind strips 60g rocket leaves

1 cup firmly packed basil leaves ½ cup (70g) natural al­monds, roasted

1 clove gar­lic, crushed 1 tea­spoon finely grated lemon rind ⅓ cup (80ml) ex­tra vir­gin olive oil

1. Cook as­para­gus in a medium saucepan of boil­ing wa­ter for 2 minutes. Add beans and peas; sim­mer for 2 minutes. Drain; re­fresh in a bowl of iced wa­ter. Drain well. 2. Make rocket and al­mond paste (below). 3. Place bread on a heated oiled char-grill pan (or bar­be­cue) for 1 minute each side or un­til lightly charred. Spread ⅓ cup paste over toasted bread slices. 4. Heat olive oil in a medium fry­ing pan over medium-high heat; cook gar­lic for 1 minute. Add as­para­gus, beans and peas; cook for 1 minute or un­til hot. Stir in juice just be­fore serv­ing; sea­son to taste. 5. Spoon veg­etable mix­ture onto toasted bread; top with fetta, mint and rind.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.