Ingredients

  • 120g Mixed Baby Vine Tomatoes, quartered
  • Few Basil Leaves, torn
  • 1 tsp White Gourmet Classic Balsamic Vinegar
  • 2 tsp Olive Oil
  • 100g Frozen Peas, defrosted
  • 40g Feta Cheese
  • 4 diagonal slices cut from 400g Loaf Mediterranean Bread
  • 25g Rocket Leaves
  • 2 Cloves Garlic, peeled
  • Gourmet Classic Garum Drizzle

Preparation

  • Marinate all the tomatoes by mixing them with the basil leaves, vinegar and olive oil in a bowl. Season and set aside.
  • In a small pan of boiling salted water, blanch the peas for 2 mins and drain. While still warm, mash the peas with half the feta using a fork.
  • Toast the bread slices after you have rubbed with garlic cloves and spread the pea and feta mixture over the top, dividing equally between each slice.
  • Garnish with a little rocket, then spoon over the marinated tomatoes and their juices. Crumble over the remaining feta and top with the rest of the rocket leaves. Drizzle with Gourmet Classic Garum Drizzle.

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