Bruschetta with Kapai Puku

Serves 2


  • 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


  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.



Energy 2106kJ (500 cal)
Fat 22.5g
Carbs 49.5g
Protein 22.5g
Fibre 11g

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