Friday, 15 November 2013

Mashy Pea & Prawn Bruschetta Recipe

I made this amazingly tasty lunch before we were due to do a big shop and I only had a handful of ingredients left in the fridge and freezer.

 The pesto jar was almost finished and the homemade bread was past its best. But with a bit of thought, a few unsavoury looking ingredients can become a vibrant, healthy meal.

Griddling slightly stale bread with a splash of olive oil gives it a new lease of life, producing delicious and flavoursome crusty bread. I don't believe in wasting food and this is a good way not to waste bread (another fab way is whizzing it into breadcrumbs in a food processor and freezing them to use as and when you need them).

This recipe is so simple and delicious its perfect for a lovely lunch or even to serve as a starter at a dinner party.

You can use leftover homemade gluten free focaccia which is totally delicious or M&S White Boule works just as well.

(Serves 2)

4 slices gluten free bread
Splash of olive oil
1 cup of frozen peas
Knob of butter
Pinch of salt
1 tsp lemon juice
1/2 tbsp chopped chives 
4 tsp green pesto 
100g small cooked and frozen prawns, defrosted
Freshly ground black pepper

Put a griddle on a high heat and bring a small pan of water to the boil. Add the peas to the water. Bring back up to the boil and then reduce to a simmer and cook for 5 minutes.

Meanwhile, drizzle the bread with olive oil and then place on the hot griddle pan to cook. Cook for a few minutes on each side until toasted and striped golden. How long you need to do this for depends on how hot your griddle gets so keep an eye on it so it doesn't burn.

Once the peas are cooked, drain and return to the pan. Add the butter, salt and lemon juice. Mash with a potato masher until most of the peas turn into a puree (leave some whole for texture).

Once the bread is done, remove from the griddle pan. Top each half slice with an even amount of mashy peas and top the peas with half a teaspoon of the pesto.

Quickly warm the prawns through on the (still warm) griddle - but don't allow to colour.

Sprinkle the prawns and chives over the bruschetta, season with pepper and then serve.


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