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Overnight soaking required

Sourdough toast with roast tomatoes, broad beans, goat’s cheese and mint

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

1 sourdough loaf, sliced
2 T butter
3 T extra virgin olive oil
4 tomatoes, halved
150 g Woolworths Chavroux goat’s cheese
150 g broad beans, shelled and blanched
2 T mint, roughly chopped

Method

Toast the bread in a griddle pan until lightly charred. Set aside.

Heat the butter and olive oil in a pan and place the tomatoes in the pan, cut side down.

Cook the tomatoes over a low heat until dark and soft. Remove from the pan and set aside.

Spread the goat’s cheese onto two slices of bread. Place the roast tomatoes on the one slice and the broad beans on the other.

Top each sandwich with the chopped mint and serve.

Cook's note: The taste of summer on a slice of toast. Pour yourself a glass of bubbles and enjoy this as a vegetarian Saturday brunch.

Browse more toast recipes here.

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Three-bean salad with kombucha dressing

Lentil, grilled brinjal and butternut salad with tahini dressing

French toast with pecan chunks

The giant cookie cake

Simple soya avocado salad

Prawn toast

Caramel popcorn ice-cream cake

Coconut jam on toast

Whipped ricotta and avocado salad

Creamy mushrooms and spinach on toast

Green quinoa pancake Mexican bowl

Tropical smoothie bowl

Chocolate avo oat bowl

Sourdough toast with roast tomatoes, broad beans, goat’s cheese and mint

Sourdough toast with roast tomatoes, broad beans, goat’s cheese and mint

Ingredients

Method