Pea, Mint and Goat's Cheese Bruschetta Salad

Preparation 20 mins
Cook 5 mins
Serves  6


Pea, Mint and Goat's Cheese Bruschetta Salad



  • 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


  • 60ml extra virgin olive oil
  • 35ml white wine vinegar
  • 1 tsp tap water
  • Freshly cracked salt and pepper to season


  • 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


  1. Preheat oven to 200ºC/180ºC fan.

  2. 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.

  3. On a baking tray, spread the pine nuts and bake for 3-4 minutes, or until lightly golden. Remove from the oven and cool.

  4. 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.

  5. 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.

  6. 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.

  7. 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.