Spirulina Pea Bruschetta with Goat Cheese Salsa

Bump up your greens with this twist on Italy’s classic bruschetta. The moreish combo of peas, goat cheese and avocado will make it hard to stop at one.


  • 4 slices sourdough bread
  • Olive oil

Spirulina peas

  • 1 cup cooked and cooled green peas
  • ½ tsp Bioglan Organic Spirulina
  • ¼ bunch fresh mint leaves
  • 1-2 tbs extra virgin olive oil
  • Salt and pepper, to taste
  • 1 tbs lemon juice

Goat Cheese Salsa

  • 1 avocado, peeled and pip removed, diced into 2cm pieces
  • 50g goat cheese, lightly crumbled
  • 1 tbs lemon juice
  • 1-2 large roma tomatoes, finely diced
  • Salt and pepper, to taste


Step 1.
Drizzle the bread with a little olive oil and place under a grill until lightly toasted. Set aside.

Step 2.
To make the salsa, in a bowl combine the avocado, goat cheese, lemon, and tomatoes and season to taste. Set aside.

Step 3.
To make the spirulina peas, combine all ingredients in a food processor and pulse until mixture comes together.

Step 4.
To serve, spread the pea mixture between slices of bruschetta and top with the salsa. Serve immediately.

Serves 4