So, Hump Day (wednesday) is nearly over. For me that means thinking ahead to the weekend and the possibilities for weekend dinning. Usually this will mean dinning out but I also like to cook at home on the weekends. On Saturdays and Sundays you have the time the make those special dishes that you just can’t manage in a quick lunch break or for an after work dinner.

I am sure, like me, you get sick of sandwiches… but a tasty bruschetta is a wonderful weekend lunch option. Make a couple of quick ones for your family or lay them out on the table for no-fuss casual entertaining.

Walnuts are a great nut to include in your diet on a regular basis as they are a rich source of energy and contain many health benefiting nutrients, minerals, antioxidants and vitamins that are essential for optimum health. Some of the most noteworthy being: omega-3 essential fatty acids, vitamin E, B-complex groups of vitamins aswell as minerals like manganese, copper, potassium, calcium, iron, magnesium, zinc and selenium.

Bread beans are greet for you too as they are high in protein, fibre, vitamins A and C, potassium and iron.

Bruschetta with Broad Bean Pesto

Pesto
1 ½ cups broad beans
1 cup walnuts
1/3 cup extra virgin olive oil
1/3 cup lemon juice
1 clove garlic
½ cup water
salt/pepper

Steam the broad beans for 10 minutes and set aside to cool.
Place all the ingredients into a large jug and blitz with a hand mixer. Alternatively, blitz all ingredients in a food processor.

Lightly toast slices of fresh sourdough bread and spread with a generous amount of the pesto. Top with your favorite toppings like: goat’s cheese, blanched asparagus, tomatoes and basil and sautéed mushrooms.