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Wholemeal Sourdough Bruschetta

Try this delicious and nutritious picnic recipe as the weather warms up.


  • 2 200g sirloin steaks, fat trimmed

  • ½ avocado, mashed

  • 250g cherry tomatoes

  • 200g Alfalfa sprouts

  • 4 slices of wholemeal sourdough

  • 2 tbsp olive oil

  • 1 tsp honey

  • 1 tbsp balsamic vinegar

  • 1 garlic clove, chopped


  • 1.

    Brush the bread slices with olive oil.

  • 2.

    Place them under a hot grill for 1 minute each side until toasted.

  • 3.

    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.

  • 4.

    Test the ‘degree of doneness’ by touching the meat - it will feel springy for medium and very firm for well done.

  • 5.

    Remove the steak from the heat and allow to rest, loosely cover with aluminium foil.

  • 6.

    Add 1 tsp of olive oil to another frypan and heat; add the cherry tomatoes, honey, garlic, balsamic vinegar and pepper.

  • 7.

    Sauté until the skin of the tomatoes starts to break.

  • 8.

    Keep the juice for seasoning at the end.

  • 9.

    Spread avocado on the bread slices and top with meat slices and cherry tomatoes.

  • 10.

    To serve, add the Alfalfa sprouts and drizzle with the juice from the tomatoes

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