RECIPE

BRUSCHETTA SALAD WITH A PEA & MINT PESTO

Using freshly picked ingredients from the garden or local growers and some sourdough bread slices, make a delicious quick lunch to enjoy on the patio.


SERVES:
4-6 people

COOKING TIME:

Prep time: 20 minutes

Cook time: 5 minutes


INGREDIENTS & METHOD

For the Salad
A selection of varieties of tomato, approx 700g
2 tbsp capers, rinsed
1-2 preserved lemons, chopped into small pieces
200g small pitted black and green olives
Small handfuls mixed fresh herbs; tarragon, flat leaf parsley, coriander & dill, finely chopped
Coarse sea salt & freshly milled pepper, a pinch or to taste

For the Balsamic Vinaigrette
60ml olive oil
20ml white balsamic vinegar
15ml white wine vinegar
Ground sea salt and black pepper

 

To Serve
Toasted sourdough or sliced baguette

For the Pea & Mint Pesto
200g fresh or frozen peas, lightly boiled and cooled
Small handful of fresh mint leaves, finely chop half and roughly rip the leaves of the other half
40g grated pecorino cheese, finely grated
1 tbsp fresh lemon juice
40g pine nuts, toasted
1 garlic clove, finely minced
Olive oil, approx. 4-6 tbsp
Coarse sea salt & freshly milled pepper, a pinch or to taste

 

1 - Preheat the oven to 200ºC/180ºC fan/400ºF.

2 - First make the pesto. Place the peas in a pan of simmering water and boil for two minutes. Drain and rinse with cold water.
3 - Scatter the pine nuts onto a baking tray and bake in the preheated oven until toasted a light golden colour, approximately 5 minutes.
4 - Place the cooled and drained peas into a large bowl or mortar, reserve one tablespoonful of peas.
5 - Add the toasted pine nuts, grated cheese, garlic, mint and salt and pepper.

6 - Crush everything together with a potato masher, back of a wooden spoon or with a pestle. Alternatively, place in a high speed mixer or blender - pulse until everything comes together to form a rough paste but avoid over mixing.
7 - Lightly crush the remaining tablespoon of peas with the back of a fork, leaving them relatively whole, just a little crushed, add to the paste.
8 - Add the lemon juice and spoon the oil through to the desired consistency, a smooth, spoonable paste.
9 - Serve immediately, scattering a few whole mint leaves, a few pea shoots or a small handful of micro herbs on top. Can also be made ahead and stored in the fridge in an airtight jar or container for a few days.

 

1 - Preheat the oven to 200ºC/180ºC fan/400ºF.

2 - First make the pesto. Place the peas in a pan of simmering water and boil for two minutes. Drain and rinse with cold water.
3 - Scatter the pine nuts onto a baking tray and bake in the preheated oven until toasted a light golden colour, approximately 5 minutes.
4 - Place the cooled and drained peas into a large bowl or mortar, reserve one tablespoonful of peas.
5 - Add the toasted pine nuts, grated cheese, garlic, mint and salt and pepper. 6 - 6 - Crush everything together with a potato masher, back of a wooden spoon or with a pestle. Alternatively, place in a high speed mixer or blender - pulse until everything comes together to form a rough paste but avoid over mixing.
7 - Lightly crush the remaining tablespoon of peas with the back of a fork, leaving them relatively whole, just a little crushed, add to the paste.
8 - Add the lemon juice and spoon the oil through to the desired consistency, a smooth, spoonable paste.
9 - Serve immediately, scattering a few whole mint leaves, a few pea shoots or a small handful of micro herbs on top. Can also be made ahead and stored in the fridge in an airtight jar or container for a few days.

 

1 - Preheat the oven to 200ºC/180ºC fan/400ºF.

2 - First make the pesto. Place the peas in a pan of simmering water and boil for two minutes. Drain and rinse with cold water.
3 - Scatter the pine nuts onto a baking tray and bake in the preheated oven until toasted a light golden colour, approximately 5 minutes.
4 - Place the cooled and drained peas into a large bowl or mortar, reserve one tablespoonful of peas.
5 - Add the toasted pine nuts, grated cheese, garlic, mint and salt and pepper. 6 - 6 - Crush everything together with a potato masher, back of a wooden spoon or with a pestle. Alternatively, place in a high speed mixer or blender - pulse until everything comes together to form a rough paste but avoid over mixing.
7 - Lightly crush the remaining tablespoon of peas with the back of a fork, leaving them relatively whole, just a little crushed, add to the paste.
8 - Add the lemon juice and spoon the oil through to the desired consistency, a smooth, spoonable paste.
9 - Serve immediately, scattering a few whole mint leaves, a few pea shoots or a small handful of micro herbs on top. Can also be made ahead and stored in the fridge in an airtight jar or container for a few days.

 

 

10 - Next make the bruschetta salad.
11 - First, mix the vinaigrette. In a jar or small jug, add all the ingredients and stir or shake vigorously to combine. This can be stored in the fridge until needed.
12 - Chop the tomatoes into quarters, small or cherry tomatoes into halves. 13 - Place on a large platter or dish.
14 - Spoon over the capers, olives and chopped preserved lemon. Mix through gently so evenly distributed.
15 - Chop the herbs together and scatter over the tomato salad. Drizzle over the vinaigrette and add a scattering of salt and pepper. Serve immediately.
16 - To make bruschetta cut a baguette or loaf into slices.

17 - Drizzle olive oil over both sides and toast in a large frying pan or on a hotplate until golden brown and crispy on both sides. Spoon over the pesto, add a generous spoonful of the tomato salad.

18 - Top with a small handful of micro herbs or pea shoots.
19 - Serve with a green salad.

 

By Sarah Hemsley | A Slow Gathering 2022

10 - Next make the bruschetta salad.
11 - First, mix the vinaigrette. In a jar or small jug, add all the ingredients and stir or shake vigorously to combine. This can be stored in the fridge until needed.
12 - Chop the tomatoes into quarters, small or cherry tomatoes into halves. 13 - Place on a large platter or dish.
14 - Spoon over the capers, olives and chopped preserved lemon. Mix through gently so evenly distributed.
15 - Chop the herbs together and scatter over the tomato salad. Drizzle over the vinaigrette and add a scattering of salt and pepper. Serve immediately.
16 - To make bruschetta cut a baguette or loaf into slices.

17 - Drizzle olive oil over both sides and toast in a large frying pan or on a hotplate until golden brown and crispy on both sides. Spoon over the pesto, add a generous spoonful of the tomato salad.

18 - Top with a small handful of micro herbs or pea shoots.
19 - Serve with a green salad.

Sarah Hemsley | A Slow Gathering 2022

10 - Next make the bruschetta salad.
11 - First, mix the vinaigrette. In a jar or small jug, add all the ingredients and stir or shake vigorously to combine. This can be stored in the fridge until needed.
12 - Chop the tomatoes into quarters, small or cherry tomatoes into halves. 13 - Place on a large platter or dish.
14 - Spoon over the capers, olives and chopped preserved lemon. Mix through gently so evenly distributed.
15 - Chop the herbs together and scatter over the tomato salad. Drizzle over the vinaigrette and add a scattering of salt and pepper. Serve immediately.
16 - To make bruschetta cut a baguette or loaf into slices.

17 - Drizzle olive oil over both sides and toast in a large frying pan or on a hotplate until golden brown and crispy on both sides. Spoon over the pesto, add a generous spoonful of the tomato salad.

18 - Top with a small handful of micro herbs or pea shoots.
19 - Serve with a green salad.

Sarah Hemsley | A Slow Gathering 2022

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