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Fresh Living Network
Marinated greens on bruschetta

Marinated greens on bruschetta

Impressive-looking and oh-so-easy to prepare.
4
RECIPE TYPE:Light meals
 
Method
  • Whisk the juice of lemon, ¼ cup (60ml) olive oil, clove crushed garlic, chopped red chilli and a pinch salt and pepper in a large bowl.
  • Using a potato peeler, finely shave small head broccoli, large asparagus, baby marrows and the hearts of artichokes
  • (optional). 
  • Toss with dressing and set aside to marinate. 
  • Slice ciabatta and brush with olive oil.
  • Toast on a griddle pan, then rub each slice lightly with a clove of garlic. 
  • Top hot bruschetta with fresh mozzarella slices and the marinated vegetables.
  • Serve scattered with PnP mustard micro greens.
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