Broccoli Bruschetta
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Broccoli Bruschetta
Recipe by Courtney Roulston
Ingredients
6 slices sourdough bread, toasted on a grill pan
1 large ripe hass avocado, peeled & seeded
1 lemon
4 tbsp Squeaky Gate extra virgin olive oil
3 cups broccoli florets, finely chopped
1 long red chili, finely chopped
vegan pesto
1/4 cup pepita seeds plus extra to serve
1 cup basil leaves
1/2 cup mint, leaves picked, plus a few extra to garnish
1 small clove garlic, peeled
1 tbsp nutritional yeast
Method
Place the avocado flesh into a bowl with a squeeze of lemon and using a fork, mash together with a small pinch of salt.
Heat 1 tablespoon of extra virgin olive oil over a high heat in a medium frying pan and cook the broccoli for 2 minutes, or until tender and slightly charred.
Place all the pesto ingredients into a blender along with remaining oil and a squeeze of lemon and a pinch of salt. Blitz until you have a bright green pest-You can make it as smooth or chunky as you like.
Mix the pesto through the broccoli. Spread the avocado onto the base of the toast and top with the broccoli mixture and chopped chilli. Garnish with extra crushed pepita seeds and slice each bruschetta into 2 or 3 fingers. Drizzle with a little extra oil and picked mint leaves.
