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Crostini with Greek yoghurt and pounded chickweed
Serves 8 Starters and mains
Ingredients
- 1⁄2 baguette or long Italian bread loaf, sliced 1⁄2cm thick
- extra virgin olive oil
For the topping
- 1 wild garlic, white and pale- green parts only, thinly sliced
- 1 bunch mint leaves, chopped
- 25g chickweed, chopped
- 125ml extra virgin olive oil
- zest of 1⁄2 lemon, plus extra for serving
- 2tsp fresh lemon juice
- 225g Greek yoghurt
To serve
- handful baby mint leaves
- 3 radishes, trimmed and sliced
Method
Preheat the oven to 200C/400F/ Gas 6. Arrange the bread on 2 baking trays; brush both sides with olive oil and season with sea salt. Bake until golden, about 15 minutes, rotating the trays halfway through (if the undersides are not browning, turn the crostini over once during baking). Remove from the oven and cool completely.
In a food processor, chop the wild garlic, mint, chickweed and a pinch of sea salt. Add the olive oil, lemon zest and juice; mix to combine. Taste and season.
Smear the Greek yoghurt on the crostini; top with a spoonful of the chickweed mixture, a few baby mint leaves, a scattering of sliced radish and a grating of lemon zest.
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