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Persian Feta and Green Pea Bruschetta

Persian Feta and Green Pea Bruschetta

Persian Feta and Green Pea Bruschetta

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    Ingredients

    Product used:
    Peas 500g
    2 cups of McCain Peas
    • 10 slices of sourdough bread
    • 2 cups of McCain Peas
    • 1/4 cup of fresh mint leaves
    • 2 tbs of olive oil
    • 2 tbs of freshly squeezed lemon juice
    • 1/4 cup of grated parmesan cheese
    • 1-2 cloves of garlic – crushed or grated
    • 250g of Persian Feta
    • Salt and black pepper to taste
    • Fresh mint sprigs and lemon cheeks to serve

    Method

    1.Bring a pot of salted water to a boil, add McCain Peas and cook 3 minutes or until tender. Scoop peas out of the pot, into an ice bath to cool. Drain. The ice bath will help the peas retain their bright colour, juiciness and plumpness.
    2.Add McCain Peas, mint leaves, olive oil, lemon juice, parmesan and garlic to a food processor and blitz for 1 minute or until roughly crushed. Season with salt and black pepper to taste.
    3.Preheat a chargrill pan over medium-high heat. Brush both sides of bread with oil and chargrill, in batches, for 3 minutes each side.
    4.Spread pea mixture over grilled bread and serve scattered with Persian Feta, mint leaves and lemon cheeks.