Broccoli pesto on griddled flatbread bruschetta
- 250g pack Extra Special Purple Sprouting Broccoli
- 1 Grower's Selection British Cooked Beetroot
- 10g basil, plus extra to garnish
- Pinch dried chilli flakes
- 25g pine nuts
- 1 clove garlic, chopped
- 25g Parmesan, grated
- 2tbsp olive oil
- 2tsp lemon juice
- 4 Asda Plain Folded Flatbreads
- 1tbsp olive oil
Preheat the oven to 200C/180C Fan/Gas 6.
Chop the broccoli and add to a pan of boiling water, reserving a few raw sprigs. Simmer for 4 mins, then drain well.
Chop the beetroot. Put in a food processor with the cooked broccoli, basil, chilli flakes, pine nuts, garlic, Parmesan, 2tbsp of the olive oil and the lemon juice. Season with black pepper; pulse until just combined.
Cut the flatbreads into triangles and brush with the remaining olive oil. Put on a baking tray; bake for 5mins until crisp.
Spread with the pesto; garnish with the reserved broccoli sprigs and a few small basil leaves before serving. Keep any leftover pesto covered in the fridge for up to a week.