Bruschetta with Kapai Puku

Serves 2

INGREDIENTS:

• 4 small slices Sourdough bread, lightly toasted
• 1/2 cup each of fresh or frozen peas, soy beans and broad beans
• Handful snow pea tendons
• 2-3 tbsp Kapai Puku of your choice.
• 60g (approx. 1/2c) Persian Feta
• 2 tsp Truffle Oil
• 2-3 tsp lemon juice
• Himalayan sea salt
• Pepper

METHOD:

1. In a mortar and pestle – place the peas, beans, a pinch of salt & pepper and a drizzle of truffle oil.  Mix roughly to allow flavours to develop but do not mash.
2. In a separate bowl, place the snow pea tendons, Kapai Puku and crumbed feta.  Dress with lemon juice, a pinch of salt and pepper, and a drizzle of oil. Mix until salad is well coated.
3. To construct, spread bean mix on toasted sourdough and top with salad mix.

A handy hint – if you do not have a mortar and pestle; place ingredients in a food processor and pulse a few times.

APPROX. NUTRITIONAL BREAKDOWN (PER SERVE)