This recipe is inspired by something I ate at Pond Cafe in Torquay. Nope, not that one. Torquay on the Great Ocean Road in Australia! I’ve always been a fan of a roasted brassica but I’ve never thought of putting them on toast. Until now.
Roasted Greens & Goats Cheese On Toast
- 50g peas
- 150g Brussels sprouts
- 1 small broccoli
- 4 slices of bread (I used an olive-studded sourdough)
- Half a lemon
- 3 tbsp sour cream
- 1-2 tsp wholegrain mustard
- Fresh dill
- Fresh mint
- Sea salt & pepper
- Olive oil for roasting
- 2 eggs (optional)
- 75g – 100g soft goats cheese broken down into small chunks.
Roasting the vegetables:
- Preheat your oven to 220c / gas mark 7.
- Cut the broccoli into small florets and remove the bottom stalk and outer leaves from the Brussels sprouts. Cut a deep slit into the base of the Brussels or, if they are big, cut them in half.
- Spread the vegetables onto a baking tray and drizzle with olive oil and sea salt.
- Bake in the oven for 20-25 minutes, shaking the tray a couple of times.
- Mix 3 tbsp of sour cream with 1tsp of wholegrain mustard. Season and check for taste, adding the second tsp of mustard if you think it needs it.
- Spread toasted bread with a large helping of the mustard cream and add a few chunks of goats cheese to each.
- Top with thin slices of cucumber (i used a vegetable peeler) and the roasted Brussels and broccoli.
- Microwave the peas and drain.
- Add the peas, plenty of fresh mint and dill before throwing on the rest of the goats cheese.
- Drizzle any extra mustard cream and season.