Recipe: Kokako's Minted Pea Bruschetta with Mushrooms, Goat's Curd and Roast Tomato

Minted pea bruschetta makes an impressive yet simple brunch. Photo / Ted Baghurst

It's easy to see why Kokako Cafe, housed in a beautiful and spacious old post office in Grey Lynn, is such a firm favourite in Auckland. There's a selection of quality cabinet treats, a seasonal and organic-heavy a la carte menu, gluten-free and vegan options - and a bird's eye view of the coffee roastery.

Here, courtesy of managing director Mike Murphy and head chef Rohan Horner, is the recipe for one recent hit: crushed minted pea bruschetta with roast button mushrooms, poached egg, goat's curd and a roast tomato dressing.

Just the ticket for a lazy weekend brunch...

Serves 4

Crushed minted peas

• 500g frozen peas
• 10g mint
• 1 diced organic onion
• 3 cloves crushed garlic
• 25ml olive oil
• salt and pepper
• ½ lemon zest and juice

1. Sweat onion and garlic in olive oil until soft.

2. Blanch peas in rapidly salted boiling water for one minute. Refresh and cool in ice water then drain.

3. Combine all ingredients and pulse in a blender to give a rough consistency.

4. Season well.

Roast button mushrooms

• 400g button mushrooms
• 3 cloves sliced garlic
• 1 tbsp chopped thyme
• 30ml olive oil
• salt and pepper

1. Quarter button mushrooms and season with rest of ingredients and roast under salamander for 5 to 10 minutes until coloured.

Roast tomato dressing

• 250g Vine tomato (chopped)
• 10g chopped garlic
• 400ml olive
• 5g thyme
• 50g red onion
• 20g whole grain mustard
• 5g brown sugar
• 25ml red wine vinegar

1. Place tomatoes, garlic, diced red onion, olive oil, and thyme in a deep oven tray and roast at 200 degrees for 15 to 20 minutes. Remove and cool.

2. Place roasted ingredients with remaining ingredients into a deep bucket and blend with the stick blender and season well. Alternatively blend in a blender.

To serve

1. Toast four slices of a quality organic sourdough bread and rub with a garlic clove.

2. Top with warmed crushed peas and roasted button mushrooms.

3. Finnish with a poached egg and a large tablespoon of a good quality goat's curd and drizzle with the roast tomato dressing.

4. Garnish with a sprig of fresh mint and a good crack of black pepper.

Get more info on Kokako here, or drop by their vegetarian cafe at 537 Great North Road, Grey Lynn. To make sure you're on the list for more recipes, sign up to our newsletter. We're also on Facebook and Twitter.