- Light Meals
1 loaf of Pugliese or Mediterranean Tomato bread, sliced into 8
For the roasted vegetables
4 baby courgettes
150g tender stem broccoli
110g baby asparagus
1 tbsp olive oil
55g fresh peas, lightly cooked
For the bean hash
150g edamame beans
Juice half lemon
3 tbsp olive oil
1 clove black garlic
110g vegan style, soft herb cheese
1 small punnet micro cress or mustard and cress
For the balsamic beets
300g baby cooked beetroots
1 tbsp balsamic vinegar
4 tbsp olive oil
4 sprigs of fennel
Preheat the oven to 200C, 400F, Gas 6. Toss the courgettes, broccoli and asparagus in olive oil. Season well and roast in the oven for 8-10 minutes.
Make the bean hash, place all the ingredients except the mint in a food processor and whiz until smooth. Season to taste and stir in chopped mint.
Place the beetroots in a glass jar or bowl with the remaining ingredients and season well.
Slice the bread into 8 slices and dry fry in a griddle pan until toasted.
Place the tostadas on a serving board and spread each one thickly with the bean hash.
Remove the roasted vegetables and place in a bowl and toss in the peas. Arrange the roasted vegetables on top of each tostada. Crumble over each a little of the soft herb cheese and scatter over the cress and herbs.
Serve with the balsamic beets on the side.