Makes: 4
Prep Time: 15 mins
Cook time: 10 min
Things you need:
Bruschetta
2 slices country loaf. 1/2 inch thick
Garlic clove to rub on toasted
EVOO to brush on
Chilli, Lemon dressing
Zest of 1 lemon. Plus juice of half
1/2 Tbs chili seed or diced fresh
1 garlic clove minced
1/4 cup or 60ml Extra Virgin Olive oil
Season to taste.
Zucchini
1 Medium size thinly sliced. 2mm
Few sprigs mint
1 Tbs chili lemon dressing
1 Tbs feta
Bean Puree
1 can (398ml) beans of choice. I used Navy
1 cup light chicken stock
3 sprigs of thyme, leaves only
1 garlic clove
Seasoning to taste
Chorizo Prawn Peas toppings
0g Chorizo sliced
60g Shelled, deveined prawns, chopped into bite size pieces
3 Tbs frozen peas, defrosted
1 Tbs EVOO
Squeeze Fresh Lemon
Season to taste
2 Tbs Pea Puree
Pickled Radish
2 Radish thinly sliced
1 Tbs Finely chopped dill
Season to taste
Steps:
Combine chili, lemon dressing ingredients and set aside.
Make bean puree by putting everything into a saucepan and simmering, covered for 10 mins. Blitz, check seasoning and set aside.
Char zucchini on griddle. Take off and add 1 tbs chili lemon dressing, season and mix gently then set aside.
Cook sliced chorizo for 3 mins until oils leech out. Then add Prawns (shrimp) and cook for 1 min. Then add peas. Season. Add squeeze of lemon and 1 tbs EVOO. Set aside. Warm up pea puree.
Make radish pickle by squeezing on lemon, season and add dil. Mix through
Toast Bread as per video. Rub with Garlic and season. Then assemble as per video
Enjoy with a glass of Prosecco.
Tips:
Mix up the toppings and get creative.
You can do a lot of the prep for this in stages days in advance. Then just assemble when your guests arrive.
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