Preparation time is 5minutes
Cook time is 10minutes
Total time is 15minutes
Serve is for 10 people
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Difficulty level: 2 out of 4
7 Ingredients
Number of servings
10
- 1 cup frozen peas
- 1teaspoons flat-leaf parsley leaves (to garnish)
- 3 small zucchini, thinly sliced lengthwise
- 1 lemon, rind finely grated, juiced
- 1/2 cup Greek-style yoghurt
- 8 slice sourdough bread, toasted
- 1-2tablespoons extra virgin olive oil
Nutrition per serving
621kJ / 148Cal
621 Kilojoules or 148 Calories
7% of daily energy intake*
Protein
5.6grams
Fat
5.2grams
Carbs
19.2grams
Sugars
3.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Fresh bruschetta is so easy to make. Using lemon and spring vegetables, these combinations offer a tasty twist on traditional tomato bruschetta.
Method
Step 1 of 3
Heat a chargrill pan over medium-high heat. Toss zucchini slices in a bowl with oil and lemon juice. Season.
Step 2 of 3
Cook zucchini for 1 minute on each side. Set aside. Soak peas in hot water until thawed. Drain well.
Step 3 of 3
To serve, spread yoghurt over toast. Top with zucchini, peas, lemon rind and parsley. Finish with freshly ground black pepper and serve.
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