Ingredients
Product used:
2 cups of McCain Peas
- 10 slices of sourdough bread
- 2 cups of McCain Peas
- 1/4 cup of fresh mint leaves
- 2 tbs of olive oil
- 2 tbs of freshly squeezed lemon juice
- 1/4 cup of grated parmesan cheese
- 1-2 cloves of garlic – crushed or grated
- 250g of Persian Feta
- Salt and black pepper to taste
- Fresh mint sprigs and lemon cheeks to serve
Method
1. | Bring a pot of salted water to a boil, add McCain Peas and cook 3 minutes or until tender. Scoop peas out of the pot, into an ice bath to cool. Drain. The ice bath will help the peas retain their bright colour, juiciness and plumpness. |
2. | Add McCain Peas, mint leaves, olive oil, lemon juice, parmesan and garlic to a food processor and blitz for 1 minute or until roughly crushed. Season with salt and black pepper to taste. |
3. | Preheat a chargrill pan over medium-high heat. Brush both sides of bread with oil and chargrill, in batches, for 3 minutes each side. |
4. | Spread pea mixture over grilled bread and serve scattered with Persian Feta, mint leaves and lemon cheeks. |
Persian Feta and Green Pea Bruschetta
McCain® Sweet Potato Fries make this quesadilla more delicious and one to remember to make again and again.
Ingredients
4 ounces McCain® Sweet Potato Fries
4 8" flour tortillas
¼cup vegetable oil
½ cup sour cream
¼ cup prepared salsa
1 cup shredded Monterey Jack cheese
2 cups mixed grilled vegetables
1 cup Black Bean-Corn Salsa (recipe follows)
1 cup Lime Sour Cream (recipe follows)
Black Bean-Corn Salsa (makes 8 servings, ½ cup each)
2 cups canned black beans, rinsed
1½ cups frozen corn, reheated and cooled
½ cup diced red bell peppers
2 tablespoons vegetable oil
2 tablespoons cilantro, chopped
2 – 4 cloves garlic, finely chopped
Salt and black pepper to taste
Mix all ingredients together and season to taste with salt and pepper.
Lime Sour Cream (makes 8 servings, 2 ounces each)
2 cups sour cream
2 tablespoons lime juice, or to taste
Salt to taste
Mix all ingredients together and season to taste with salt.
Method
1 | Bring a pot of salted water to a boil, add McCain Peas and cook 3 minutes or until tender. Scoop peas out of the pot, into an ice bath to cool. Drain. The ice bath will help the peas retain their bright colour, juiciness and plumpness. |
2 | Add McCain Peas, mint leaves, olive oil, lemon juice, parmesan and garlic to a food processor and blitz for 1 minute or until roughly crushed. Season with salt and black pepper to taste. |
3 | Preheat a chargrill pan over medium-high heat. Brush both sides of bread with oil and chargrill, in batches, for 3 minutes each side. |
4 | Spread pea mixture over grilled bread and serve scattered with Persian Feta, mint leaves and lemon cheeks. |