MIGHTY MINTY PEA PUREE BRUSCHETTA WITH TOMATOES AND BROCOLLI

15 min 4 servings
  • 4 slices of toasted seeded sourdough bread
  • 1 clove garlic
  • Lurpak® Lighter 
  • 1 cup fresh or frozen peas
  • 2 sprigs fresh mint
  • Sea salt & pepper to taste
  • 2 tenderstem broccoli, cut into tiny florets
  • 4 cherry tomatoes cut into 1/4’s
  • 4 teaspoons chopped red onions
  • 1 teaspoon dried chilli flakes 
MIGHTY MINTY PEA PUREE BRUSCHETTA WITH TOMATOES AND BROCOLLI

Preparation

Add the peas to a pan of boiling water for 4 minutes.

Add the tenderstem broccoli a minute before the end to quickly blanch them. Drain the vegetables.

Remove the tenderstem broccoli from the peas and cut into 2cm sprigs.

In a bowl, mash the peas roughly with a fork and season with salt, pepper and finely chopped mint.

Toast the bread and rub with garlic. Leave the bread to cool for 1 minute, before spreading with Lurpak® Lighter. 

Top with  the pea puree, tender stem broccoli sprigs, tomatoes and red onion. Season with salt and pepper and sprinkle over the dried chilli flakes.

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