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Broad bean, asparagus bruschetta

Allergies: Gluten

Allergen adjustments:
Gluten free - swap for GF bread

Ingredients
1/2 Slice porridge sourdough
60g Broad bean pesto
10g Marinaded courgette
10g Blanched asparagus (Cut into 1 inch lengths)
10g Blanched peas
1/6th Lemon


Author:
Gregory Poole

MOP
- Toast the porridge sourdough until golden
- Top the sourdough with the broad bean pesto
- Garnish the bruschetta with the blanched peas, asparagus and courgette as pictured

Broad bean pesto
Ingredients
338g
Pealed broad beans
338g    Frozen peas
250g Shallots (peeled and sliced weight)
1g Mint
3g Sea salt

MOP
-
Blanch the peas in boiling salted water and then refresh in ice water and then remove from the water
- Sauté the shallots with a splash of vegetable oil and fine salt until these are soft and translucent. We don’t want any colour on the shallots so cook this on a low heat
- Combine the peas, mint and sautéed shallots together in a mixing bowl, using the stick blender gently hand blend the mix so that it is combines but not completed pureed. Refrigerate till needed

Marinaded courgette

Ingredients
100g Courgette
5g Salt

MOP
- Mix all the ingredients together and leave to rest for serve, the courgette should be soft.

Blanched asparagus
Ingredients
500g Pealed a prepped Asparagus

MOP
- Blanch the asparagus into salted boiling water for 1 minute
- Refresh in ice water
- Label, date and refrigerate

Blanched Peas
Ingredients
500g Pealed a prepped Asparagus

MOP
- Blanch the peas into salted boiling water for 1 minute
- Refresh in ice water
- Label, date and refrigerate




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