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Pea, feta and tomato bruschetta recipe

11 ratings

A delicious dinner for two, transport your tastebuds to the Mediterranean with these bruschetta, topped with mashed peas, tangy feta and marinated tomatoes. They take just 10 minutes to make, perfect for lazy weekday evenings or a quick-fix al fresco snack. See method

Serves 2
8 mins to prepare and 2 mins to cook
331 calories / serving
Healthy
Vegetarian

Ingredients

120g mixed baby tomatoes, quartered
few basil leaves, torn
1 tsp white wine vinegar
2 tsp olive oil
100g frozen peas, defrosted
40g feta
4 diagonal slices, cut from 400g loaf Mediterranean bread
25g rocket leaves

Each serving contains

Energy
1390kj
331kcal 17%
Fat
10g 15%
Saturates
4g 19%
Sugars
10g 11%
Salt
1.5g 25%

of the reference intake
Carbohydrate 44.3g Protein 14.3g Fibre 6.4g

Method

Marinate all of the tomatoes by mixing them with the basil leaves, vinegar and olive oil in a bowl. Season and set aside.
In a small pan of boiling salted water, blanch the peas for 2 mins and drain. While still warm, mash the peas with half the feta using a fork.
Toast the bread slices and spread the pea and feta mixture over the top, dividing equally between each slice.
Garnish with a little rocket, then spoon over the marinated tomatoes and their juices. Crumble over the remaining feta and top with the rest of the rocket leaves.

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