Name: Spring greens and fetta bruschetta
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 170 grams asparagus, trimmed, cut into 2cm lengths; 1 cup (120g) frozen broad beans, peeled; ½ cup (60g) frozen peas; 8 x 1cm slices sourdough bread (280g); 1 tablespoon olive oil; 1 clove garlic, crushed; 1 tablespoon lemon juice (see tips); 90 grams drained marinated fetta, crumbled; 2 tablespoons small fresh mint leaves; 1 teaspoon lemon rind strips (see tips); Rocket & almond pesto; 60 grams rocket (arugula) leaves; 1 cup firmly packed fresh basil leaves; ½ cup (70g) slivered almonds, roasted; 1 clove garlic, crushed; 1 teaspoon finely grated lemon rind; ⅓ cup (25g) finely grated parmesan; ½ cup (125ml) olive oil

Get your five a day in the tastiest way possible. Our spring greens and fetta bruschetta, it’s as much fun to say as it is to eat. Packed with seasonal peas, broad beans, asparagus and a zingy rocket and almond pesto, this fresh bruschetta is sure to brighten your day.

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Ingredients

170 grams asparagus, trimmed, cut into 2cm lengths

1 cup (120g) frozen broad beans, peeled

½ cup (60g) frozen peas

8 x 1cm slices sourdough bread (280g)

1 tablespoon olive oil

1 clove garlic, crushed

1 tablespoon lemon juice (see tips)

90 grams drained marinated fetta, crumbled

2 tablespoons small fresh mint leaves

1 teaspoon lemon rind strips (see tips)

Rocket & almond pesto

60 grams rocket (arugula) leaves

1 cup firmly packed fresh basil leaves

½ cup (70g) slivered almonds, roasted

1 clove garlic, crushed

1 teaspoon finely grated lemon rind

⅓ cup (25g) finely grated parmesan

½ cup (125ml) olive oil

Method

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 pesto. Process rocket, basil, almonds, garlic, rind, parmesan and 1 tablespoon of the oil until coarsely chopped. With motor operating, add remaining oil in a thin, steady stream until mixture is smooth; season.

3.Place bread on a heated oiled grill plate (or grill or barbecue) for 1 minute each side or until lightly charred. Spread ⅓ cup pesto over toasted bread slices.

4.Heat 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.

It will be easier to remove the rind from the lemon before you squeeze the juice. To create the thin strips of lemon rind, use a zester if you have one. If you don’t have one, peel two long, wide pieces of rind from the lemon, without the white pith, then cut them lengthways into thin strips. For a large crowd, use small slices of baguette and serve as canapés. This recipe makes 1 cup of rocket and almond pesto; leftover pesto can be served on grilled fish or chicken or tossed through hot pasta. Pesto can also be frozen, in small tightly-sealed containers, for up to 3 months.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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