Zucchini and mint bruschetta

Zucchini and mint bruschetta

By
From
Kenko Kitchen
Serves
1-2
Prep
5 mins
Cooking time
5 mins
Photographer
Elisa Watson

This really is a 10-minute lunch. When I am absolutely on a deadline and my brain can’t even think about what to make, this is my go-to dish. Even the most kitchen-shy person can make this and enjoy a nourishing, filling and flavoursome lunch.

Ingredients

Quantity Ingredient
1 zucchini
2 tablespoons fresh mint, chopped
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 teaspoon kelp
1 lemon, zested
1/2 lemon, juiced
3 teaspoons olive oil
2 slices good-quality gluten-free baguette
or 2 slices good-quality gluten-free ciabatta
1 garlic clove, cut in half
2 tablespoons Cashew ‘goat’s’ cheese

Method

  1. Start by peeling long ribbon pieces of the zucchini. Place the zucchini pieces in a bowl and add the mint, salt, pepper, kelp, lemon zest, lemon juice and 1 teaspoon of the olive oil. Mix to combine then set aside.
  2. Brush 1 teaspoon of olive oil on each slice of bread. Place under a grill until golden, turning half-way through.
  3. Remove from the oven and rub the cut garlic clove on each slice of toasted bread.
  4. Spread each slice of bread with 1 tablespoon of the cashew ‘goat’s’ cheese and then top with the zucchini salad. Serve and enjoy!
Tags:
vegan
sugar-free
gluten-free
sugar
gluten
free
vegetarian
health
healthy
diet
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