Photo: Marco Del Grande
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Ingredients
- 1 large head broccoli, cut into large chunks
- 2 cups frozen peas
- ½ bunch parsley, roughly chopped
- 2 cups baby spinach, roughly chopped
- ¼ cup toasted almonds, roughly chopped (optional)
- 2 tbsp extra virgin olive oil, plus extra for drizzling
- 4 slices wholegrain bread
- 1 clove garlic
Method
WHEN the sneaky "little trees" metaphor no longer flies and broccoli is just not finding its way into dinner, mushing it up beyond recognition with other green vegetables may be the answer. The great thing about this mean, green bruschetta is its versatility. It can be spread on garlic-scratched toast, stirred through cooked pasta or made into a perfect dip for tortilla chips. Make double quantities and store in an airtight container in the fridge for three to four days.
Add the broccoli to boiling, salted water and blanch for four to six minutes, until it turns a bright-green colour. Remove with a slotted spoon and refresh under cold running water for 10 seconds.
In the same boiling water, blanch peas for three minutes, until just cooked, then drain and refresh.
In a food processor, blend together the broccoli, peas, parsley, spinach, toasted almonds (if using) and olive oil.
Meanwhile, toast the bread and "grate" the garlic clove by rubbing it into the toast, a bit like colouring with a crayon. Spread the broccoli mixture over the toast and cut into quarters.
Season with salt and pepper, drizzle with a little more olive oil and serve.
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