Asparagus salad with vinaigrette on bruschetta

Serves 4



200g LeaderBrand Asparagus, thinly sliced

1 fennel bulb, thinly sliced, reserving the fronds to serve

300g snow peas, thinly sliced

1 spring onion, thinly sliced

1 loaf ancient grains bread or any wholemeal loaf

2 garlic cloves, peeled, cut in half

100g cream cheese

1 Tbsp olive oil or olive oil spray

Poppy seed & sweet balsamic vinaigrette:

1/3 cup balsamic vinegar

3 Tbsp olive oil

1 Tbsp Dijon mustard

1 Tbsp chopped fresh marjoram or 1 tsp dried

1 tsp minced garlic

1 tsp poppy seeds



Preheat oven to 180°C. Line a baking tray with baking paper.


Cut the loaf into 1.5cm thick slices. Lay the slices on the baking tray and brush or spray with olive oil.


Toast in oven for 2 minutes each side. Remove from oven and gently rub each side of the bread with the cut garlic clove. Return the bread slices to oven and continue to toast until golden. Remove from oven and set aside.


Boil vinegar in small, heavy saucepan over medium heat until reduced by half (about 3 minutes). Pour vinegar into a large bowl. Whisk in oil, mustard, marjoram and garlic. Stir in the poppy seeds. Season dressing to taste with salt and pepper.


Add the asparagus, fennel, snow peas, and spring onions to the bowl with the dressing and toss to combine and coat the vegetables. Season to taste.


Assemble the bruschetta by spreading each slice with cream cheese, and top with 2 large spoonfuls of the vegetables. Season well with salt and freshly ground black pepper. Garnish with leftover fennel fronds. Serve immediately.


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