Spring greens and fetta bruschetta
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.