8 slices of sourdough bread olive oil, for drizzling 1 garlic clove, cut in half 2 vine-ripened tomatoes, sliced handful of baby spinach leaves 2 x 120g (4 ¼oz) cans of red salmon in spring water, drained 2 tbsp rinsed capers fresh flat-leaf parsley and basil leaves, to garnish HUMMUS: 1 x 400g (14oz) can of chickpeas, drained and rinsed 2 garlic cloves, crushed 1 tbsp light tahini (sesame seed paste) 1 tsp ground cumin 1 tsp smoked paprika 5 tbsp water 2 tbsp lemon juice 2 tbsp extra virgin olive oil sea salt and freshly ground black pepper
To make the hummus, place the chickpeas in a food processor with the garlic, tahini, cumin and smoked paprika. Blend to a paste. Add the water, lemon juice and olive oil through the feeder tube, then season to taste and blend for a few minutes. Remove from the food processor and place in a suitable container with a lid or cover with cling film. This can be made a few days ahead and stored in the fridge. Toast the sourdough bread in a toaster or grill under a medium heat until golden. Drizzle each slice with a little olive oil and rub with the cut garlic clove. Spread the bruschetta thickly with the hummus, then arrange the tomato slices on top, followed by the spinach, chunks of salmon and a sprinkling of capers. Divide the bruschetta among plates or use one large platter, then season with pepper and scatter over the parsley and basil to serve.
(Per Slice – using wholemeal bread) Energy: 254 kcals Protein: 18g Fat: 7g of which saturates: 1g Carbohydrate: 27g Of which sugars: 3g Fibre: 5g High in: Vitamin D, fibre Source of: omega-3 fatty acids, calcium, iron