4 slices Coles Bakery Stone Baked Sourdough White Vienna
100g goat’s cheese, softened
1 tbs thickened cream
2 tbs extra virgin olive oil
1½ tbs balsamic vinegar
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Cook the broad beans in a large saucepan of boiling water for 2 mins or until heated through. Use a slotted spoon to transfer to a sieve. Refresh under cold water. Peel. Place in a bowl.
Step 2
Add the asparagus, peas, snow peas and sugar snap peas to the boiling water in the pan and cook for 3 mins or until bright green and tender. Refresh under cold water. Drain well. Add to the broad beans with the mint.
Step 3
Heat a barbecue grill or chargrill on high. Cook the chorizo, turning, for 2-3 mins or until golden brown and crisp. Transfer to a plate.
Step 4
Toast the bread on the grill for 1-2 mins each side or until lightly charred. Combine the goat’s cheese and cream in a small bowl. Spread the goat’s cheese mixture evenly over the bread. Coarsely chop into large croutons.
Step 5
Add the chorizo to the broad bean mixture. Drizzle with oil and vinegar and season. Gently toss to combine. Divide among serving plates. Top with the goat’s cheese croutons.
