Pea, Mint and Goat's Cheese Bruschetta Salad
Preparation | 20 mins |
Cook | 5 mins |
Serves | 6 |
Pea, Mint and Goat's Cheese Bruschetta Salad
Ingredients
Pesto
- 200g fresh peas, lightly boiled and cooled
- Handful of mint, stems removed, roughly chopped
- 50g pine nuts, lightly toasted
- 50g grated parmesan cheese, finely grated
- 1 tbsp fresh lemon juice
- 1 clove garlic, finely chopped
- 6 tbsp extra virgin olive oil
- Pinch of salt and cracked pepper
Dressing
- 60ml extra virgin olive oil
- 35ml white wine vinegar
- 1 tsp tap water
- Freshly cracked salt and pepper to season
Salad
- 800g of cherry and roma tomatoes, mix of colours if possible
- 2 tbsp salted capers, rinsed
- 200g green olives, pitted and roughly chopped
- 1 preserved lemon, rind only, diced finely
- A large handful of herbs; flat leaf parsley, basil and dill, stems removed, roughly chopped
- Freshly cracked salt and pepper to season
To Serve
- Day old sourdough
- 200g Goat’s cheese
Method
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Preheat oven to 200ºC/180ºC fan.
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To make the pesto, cook the peas in gently boiling water for 1 minute. Drain and place the peas in icy cold water to prevent further cooking.
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On a baking tray, spread the pine nuts and bake for 3-4 minutes, or until lightly golden. Remove from the oven and cool.
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Drain the peas and place ¾ in a large mortar. Add the parmesan, garlic, mint, pine nuts, salt and pepper. Mix to form a rough paste. Add the lemon juice and olive oil and mix until a smooth paste consistency is achieved. Lightly squash the remaining peas with a fork and add to the paste. Serve in a bowl with a small handful of micro herbs on top.
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For the salad, combine the dressing ingredients together in a jar and shake vigorously to combine. Rough chop the cherry tomatoes into halves, and the roma tomatoes into dice size pieces and spread onto a large plate. Scatter over capers, olives, preserved lemon rind and herbs. Spoon over the dressing and season to taste with salt and pepper.
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Preheat a grill pan to medium on the stovetop. Thinly slice the sour dough on an angle. Drizzle olive oil on both sides to cover and grill on each side until golden.
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To assemble, spoon and roughly spread the pesto onto each slice and top with the salad, crumbled goat’s cheese and a small handful of micro herbs.