Wholemeal Sourdough Bruschetta
Seared steak, cherry tomatoes and honey topped bruschetta
4
Serves
15 mins
Prep Time
10 mins
Cook Time
Recipe author
Beef + Lamb New Zealand
This cafe-style twist on wholemeal sourdough bruschetta makes for a delicious and healthy lunch. We’ve topped ours with sprouts, avocado, cherry tomatoes, and drizzled honey to elevate the dish. This fresh and flavourful meal goes from prep to plate in under 25 minutes.
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Ingredients
Ingredients
2 x 200g Quality Mark beef sirloin
4 slices sourdough
250g cherry tomatoes
2 Tbsp olive oil
1 tsp honey
1 Tbsp balsamic vinegar
1 garlic clove
chopped
1/2 avocado
mashed
a small handful of alfalfa sprout
Method
To Toast Bread
To Sear Steak
To Make Tomatoes
To Serve
1
Brush the bread slices with olive oil.
2
Place them under a hot grill for 1 minute each side until toasted.
Nutrition Information per Serving (268g)
This dish is packed with iron, zinc and vitamin B12 contributing to immunity and energy levels.
Energy
1460kJ (349 kcal)
Protein
25.8g
Total Fat
20.4g
Saturated Fat
4.6g
Carbs
13.6g
Dietary Fibre
g
Sodium
219mg
Iron
2.7mg
Zinc
3.3mg
Vitamin B12
0.7µg
