Crushed Pea, Goats Cheese and Oregano Bruschetta with Westlands Pea Shoot Salad

Westlands .

Westlands

Premium Supplier 13th June 2017

Crushed Pea, Goats Cheese and Oregano Bruschetta with Westlands Pea Shoot Salad

Crushed Pea, Goats Cheese and Oregano Bruschetta with Westlands Pea Shoot Salad - serves four

Ingredients

  • 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

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.