RECIPE BY:

Courtney Roulston

SERVING SIZE:

2 – 4 people

INGREDIENTS:

• 6 slices Coles Laurent Sourdough bread
• 1 tub Zoosh Sour Cream & Chives dip
• 100ml Cobram Estate classic EVOO
• 3 cups broccoli florets, finely chopped

BASIL PESTO:

• 1 cup basil leaves
• 1/2 cup flat leaf parsley
• Juice and zest of 1 lemon
• 1 small clove garlic
• 1/3 cup whole almonds
• 1 teaspoon honey
• 25g Coles Parmesan cheese, grated from a block, plus extra to serve

METHOD:

• Heat a non-stick grill to a high heat. Drizzle the sourdough with 20ml of the olive oil and grill for 1 minute each side, or until charred. Set aside.
• Heat 20 ml of oil in a non-stick frying pan over a high heat. Cook the broccoli for 2-3 minutes, or until tender. Season with sea salt and remove from the heat.
• To make the pesto, place all the ingredients into a small food processor along with the remaining 60mls of olive oil and blitz until smooth.
• Toss the pesto through the broccoli while still warm.
• Spread the sour cream dip generously over the sourdough bread. Top with the broccoli mixture and garnish with extra lemon zest and grated parmesan cheese just before serving.