Weekend Brunch Club: Roasted Greens & Goats Cheese on Toast

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.

If you’ve not been following, at the start of the year I began my new blog link up, Weekend Brunch Club, to honour and celebrate this wonderful meal between breakfast and lunch. This is the third recipe in the series so far and you can see the previous two (plus details on how to join in) here.

Roasted greens and goats cheese on toast

Roasted Greens & Goats Cheese On Toast

Ingredients (serves 2):
  • 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.
Roasted Greens on toast ingredientsFresh dill, peeled cucumber and mint ready to go!
 
Method: 

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.
 
Mustard Cream: 
  • 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.
 
Salad Assembly:
  • 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.
 
**Optional extra: top with a poached egg for a bit of luxury!
Roasted Greens and goats cheese on toast with a poached egg

 Join the Weekend Brunch Club linky

Gingey's Weekend Brunch Club
Want more brunch recipe inspiration? Take a look at last month’s weekend brunch club here.  
 
Food Bloggers – add your brunch recipes to the linky below now! Simply add the badge to your blog post and link back to Weekend Brunch Club. Find the full instructions here and remember the deadline is 11pm on Sunday 26th March.

Pin for later!

Weekend Brunch Club March2017 Pin

Leave a comment

  1. 12th March 2017 / 10:30 am

    that picture with the egg on top… oh man, i'm in love… I want it now!

  2. 12th March 2017 / 11:30 am

    Reminds me a bit of Pasta Prima Vera. What a way to start the day!

  3. 12th March 2017 / 3:52 pm

    This sounds so good and right up my flavour street! I've been to Torquay briefly whilst road-tripping down the GOR many years ago!

  4. 12th March 2017 / 7:00 pm

    Yay, I've done it! I put it on my Tumblr, hope I managed to include everything that is required. Thanks for running the challenge and pushing me out of my Sunday breakfast rut!

  5. 12th March 2017 / 7:25 pm

    These photos are gorgeous! And the food looks amazingly delicious, fresh, and vibrant. Will definitely have to try it out sometime 🙂

    https://fung-shui.com

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