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How to make Chargrilled zucchini, marinated feta & spring pea bruschetta

Yield = 6
Prep time: 0:30
Cook time: 0:10
Total time: 0:40

Ingredients

  • Zest and juice of 1 lemon, plus extra zest to serve
  • 2 zucchinis, thinly sliced lengthways (a mandoline is ideal)
  • 2 tablespoons olive oil
  • 1/2 crusty baguette, cut into 12 slices
  • 1 garlic clove, halved
  • 250g feta, drained
  • 1/2 cup mint leaves, finely chopped, plus extra to serve
  • 8 slices prosciutto, torn
  • 1/2 cup fresh baby peas or frozen baby peas, blanched, refreshed

Method

  • Step 1 Combine lemon juice, zucchini and 1 tablespoon oil in a bowl. Season and set aside to marinate for 15 minutes.
  • Step 2 Heat a chargrill pan over medium-high heat. Brush bread slices with remaining 1 tablespoon oil, then grill for 1-2 minutes each side until golden and charred. Rub bread with the cut side of the garlic. Set aside.
  • Step 3 In 2 batches, chargrill the zucchini (reserving marinade) for 1 minute each side or until tender and lightly charred.
  • Step 4 Add feta, lemon zest and mint to the reserved marinade, then season well and stir until a smooth paste.
  • Step 5 Spread the feta mixture onto each baguette slice. Top with prosciutto, zucchini, peas and extra zest and mint.