Bump up your greens with this twist on Italy’s traditional bruschetta. The moreish combo of peas, goat cheese and avocado will make it exhausting to cease at one.
Substances
- 4 slices sourdough bread
- Olive oil
Spirulina peas
- 1 cup cooked and cooled inexperienced peas
- ½ tsp Bioglan Natural Spirulina
- ¼ bunch recent mint leaves
- 1-2 tbs further virgin olive oil
- Salt and pepper, to style
- 1 tbs lemon juice
Goat Cheese Salsa
- 1 avocado, peeled and pip eliminated, diced into 2cm items
- 50g goat cheese, frivolously crumbled
- 1 tbs lemon juice
- 1-2 massive roma tomatoes, finely diced
- Salt and pepper, to style
Methodology
Step 1.
Drizzle the bread with somewhat olive oil and place underneath a grill till frivolously toasted. Put aside.
Step 2.
To make the salsa, in a bowl mix the avocado, goat cheese, lemon, and tomatoes and season to style. Put aside.
Step 3.
To make the spirulina peas, mix all substances in a meals processor and pulse till combination comes collectively.
Step 4.
To serve, unfold the pea combination between slices of bruschetta and prime with the salsa. Serve instantly.
Serves 4
