PEA, ASPARAGUS & PECORINO BRUSCHETTA

SERVES 4 PREP 15 MINS COOK 15 MINS

• 8 x 1.5cm-thick slices sourdough bread

• 1 cup frozen peas, thawed

• 1 bunch asparagus, trimmed, halved

• 250g cream cheese, softened

• 1 tsp lemon zest, plus 2 tsp juice

• 1 tbsp olive oil

• 1 cup mint leaves

• 1/3 cup grated pecorino

1 Preheat a barbecue or chargrill pan on medium. Spray both sides of bread with olive oil. Grill bread 1-2 mins each side until grill marks appear.

2 In a saucepan of boiling, salted water, blanch peas and asparagus 30 secs. Refresh in iced water, then drain well.

3 In a food processor, process half the peas with cream cheese, zest and juice to a chunky paste. Season.

4 Combine remaining peas and asparagus with olive oil. Season.

5 Using the back of a spoon, spread cream cheese mixture onto bread slices. Top with asparagus salad and mint. Sprinkle with grated pecorino to serve.