- 1 slice sourdough bread
- 1 piece roast turnip
- 2 pieces roast beetroot
- 1 piece roast parsnip
- sea salt
- freshly ground black pepper
- extra virgin olive oil
- balsamic vinegar
- 1 clove garlic, unpeeled and halved
- 2 sprigs fresh flat-leaf parsley
- 1 handful mixed salad leaves, washed and spun dry
- 1 sprig fresh mint, leaves picked
- 1 lemon
- Parmesan cheese
Pop the bread on a hot griddle pan and toast it on both sides. While that's happening, use the back of a fork or knife to roughly mash up the vegetables on a wooden board. Season with salt and pepper, drizzle over some extra virgin olive oil and a little splash of balsamic, then mash again. Once your bread has nice char marks on both sides, rub the cut garlic clove all over it for flavour then spoon the mashed vegetables on top. Finely chop the parsley and scatter that on top.
Toss the salad and mint leaves in a bowl with a good pinch of salt, a splash of extra virgin olive oil, a drizzle of balsamic and a squeeze of lemon juice. Put a pinch of the salad leaves on top of the bruschetta then shave over some Parmesan. Finish with a drizzle of extra virgin olive oil and serve right away with the rest of the salad on the side.