Spring has sprung and it’s time you filled your plates with brightly coloured produce. With this warmer weather, heavy, hearty dishes are out the door with fresh, light meals taking their place. I find that with the warmer seasons, I want to spend less time in the kitchen over the warm stovetop or oven, so quick and easy meals are always on the menu.
I love peas, not just for their nutrition, but because they are cheap, readily available and very easily cooked. Fresh or frozen, peas make a fantastic addition to a breakfast, lunch or dinner. Peas provide you with protein, fibre, plenty of B vitamins, magnesium, iron, potassium and Vitamin C, to name a few. Plus they taste great, and combine well with other strong flavour components. Bocconcini cheese is similar to mozzarella – a soft, mildly flavoured cheese, it also works well alongside flavoursome friends.
This recipe is one of my favourites for a light lunch, or a breakfast with a couple of poached eggs or a little bacon on the side. You can always add some fresh tomato to this recipe, a little extra lemon zest, or a drizzle of balsamic vinegar to spruce things up a bit.
Pea & Bocconcini Bruschetta
- 1/2 head garlic
- 2 tsp olive oil
- 250 g green peas
- 1/4 cup fresh mint leaves , finely chopped
- 2 tsp lemon juice
- Salt and ground black pepper
- 150 g bocconcini cheese
- 4 slices sourdough toast
- Extra olive oil to serve
Preheat oven to 200ºC. Place garlic in aluminium foil and drizzle with olive oil. Wrap up tightly and roast for 30 minutes or until soft and sweet.
If using frozen green peas, defrost in boiling water on the stove. Drain, add cloves of garlic, lemon juice, mint leaves, salt and pepper. Mash roughly with a fork.
Portion peas out on to sourdough toasts. Tear bocconcini apart and place on top. Drizzle with a little olive oil before serving.
- If you'd prefer a stronger garlic flavour, add one whole bulb to the peas. Roasting garlic mellows the flavour out.
- Serve this recipe as a starter, light lunch or breakfast with two poached eggs.
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