This bruschetta works really well with meat and fish too – use up whatever leftovers you've got
Category: not set
Cuisine: not set
1 slice sourdough bread
1 piece roast turnip
2 pieces roast beetroot
1 piece roast parsnip
sea salt
freshly ground black pepper
1 clove garlic unpeeled and halved
2 sprigs fresh flat-leaf parsley
1 handful mixed salad leaves washed and spun dry
1 sprig fresh mint leaves picked
1 lemon
Parmesan cheese
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