We're now baking with Wildfarmed flour

  • Light Meals
  • Vegetarian

Summer Tostadas


1 loaf of 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
chopped mint
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.

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