Pea and asparagus bruschetta
A twist on the Italian classic with green veggies that ticks extra health boxes!
(Makes 12)
Ingredients:
1kg asparagus spears, trimmed and woody ends removed150g frozen petit pois, thawedA handful of fresh mint leaves, chopped2–3 sprigs of lemon thyme, leaves removed and chopped1 tbsp extra virgin olive oil150g cherry tomatoes, quarteredFreshly ground black pepper, to taste1 garlic clove, peeled and halved12 slices of ciabatta bread125g low-fat mozzarella cheese, diced
Method:
Blanch the trimmed asparagus spears with the peas in boiling water for about 3 minutes. Drain, refresh under cold water and set aside.
In a large bowl mix together the mint, lemon thyme, olive oil, cherry tomatoes and cooled asparagus and peas. Season with black pepper
Preheat the grill, and while the grill is heating up, rub the two garlic halves over the bread slices and pop them on a baking tray. Pile the asparagus mixture onto the garlicky bread slices, sprinkle over the diced mozzarella and place under the grill for 2–3 minutes. Serve immediately.
From The Bikini Promise, by Sally Bee. Published by Kyle Books, priced £14.99Photography by Clare Winfield