Pea bruscetta

Mashed pea mockamole bruschetta

Our pea mockamole also works well as a fajita filling or served as a dip with crudites

By , 12 January 2016

(1 vote)

Mashed pea mockamole bruschetta

  • 10 Mins

  • Serves: 4

Nutritional Info
Each 176g serving contains

  • Energy

    1335KJ

    319KCAL

    16%

  • Fat

    11.4g

    med

    16%

  • Saturates

    1.6g

    low

    8%

  • Sugars

    5.6g

    low

    6%

  • Salt

    0.88g

    med

    15%
of your reference intake.
Typical energy values per 100g: 758kJ/181kcal.
Ingredients
  • 350g frozen peas
  • 2 cloves garlic
  • 1tsp ground cumin
  • 1-2tbsp chopped fresh coriander, plus leaves to garnish
  • 3tbsp olive oil
  • Juice of 1 lime
  • 2 x 92g Deli Ciabatta Rolls, sliced
  • 1 small red chilli, deseeded and finely diced (optional)
Method

  • Simmer the frozen peas in a large pan of boiling water for 5 mins. Drain and cool.

  • Put the cooked peas in a food processor with the garlic cloves, cumin, coriander, 2tbsp of the olive oil and the lime juice. Blitz to a rough texture.

  • Brush the ciabatta slices with the remaining olive oil and toast lightly.

  • Spread the pea mixture on the ciabatta toast and top with cracked black pepper, coriander leaves and diced chilli, if using.