- For the crushed peas:
- 200g cooked fresh or frozen peas
- 20g light olive oil
- Maldon sea salt, finely ground
- fresh black pepper
- lemon juice to taste
- For the dressing:
- ½ a small clove of garlic
- 15ml lemon juice
- ¼tsp lemon zest
- 50ml light olive oil
- 1tsp chopped oregano
- Maldon sea salt, finely ground
- fresh black pepper
- pinch of sugar
- To serve:
- 4 thick slices of sourdough
- 100g soft goats cheese
- 2 punnets of Westlands pea shoots
Crushed Pea, Goats Cheese and Oregano Bruschetta with Westlands Pea Shoot Salad
Ingredients
Method
For the crushed peas:
While the peas are still warm lightly crush them using a fork. Blend in the olive oil and season to taste.
For the dressing:
Cover the garlic with boiling water and leave for 5 minutes. Crush the garlic to a paste. In a small bowl whisk together the garlic, lemon juice and zest, then whisk in the oil and add the oregano. Season to taste with the salt, pepper and sugar.
To serve:
Chargrill the bread and sprinkle with a little Maldon salt. Spread the crushed peas onto the bread and dot crumbled goats cheese over the peas. Dress the pea shoots with a little of the dressing and scatter over the bruschetta. Finish with a drizzle more dressing.
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