Wholemeal sourdough bruschetta

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Prep: 15 mins

Cook: 10 mins

Serves 4

Good source of iron

Low Sodium

Ingredients

2 x 200g Quality Mark sirloin steaks, fat trimmed
½ avocado, mashed
250g cherry tomatoes
200g Alfalfa sprouts
4 slices wholemeal sourdough, if available
2 tablespoons olive oil
1 teaspoon honey
1 tablespoon balsamic vinegar
1 garlic clove, chopped

Method

Brush the bread slices with olive oil. Place them under a hot grill for 1 minute each side until toasted.

Heat a frying pan. Brush the steaks with olive oil and cook on one side until moisture appears, then turn and cook the other side.Test the ‘degree of doneness’ by touching the meat - it will feel springy for medium and very firm for well done.Remove from heat and allow to rest, loosely covered with aluminium foil.

Add 1 tsp olive oil to another frypan and heat; add the cherry tomatoes, honey, garlic, balsamic vinegar and pepper. Sauté until the skin of the tomatoes starts to break. Keep juice for seasoning at the end.

Place a slice of toast on each plate, spread with avocado, top with meat slices and cherry tomatoes. To serve, add the Alfalfa sprouts and drizzle with juice from tomatoes.

Suitable Cuts
Nutrition
Tips & Tricks

Nutrition Information Per Serving

Serving size: 268g

Energy kJ (kcal)	1460 (349)
Protein (g)	25.8
Fat (g)	20.4
Saturated (g)	4.6
Carbohydrate (g)	13.6
Sugars (g)	3.5
Sodium (mg)	219
Iron (mg)	2.7
Zinc (mg)	3.3
Vitamin B12 (ug)	0.7
Vitamin D (ug)	N/A
Selenium (ug)	5.4