Mushroom and Autumn Vegetable Bruschetta

Sourdough Starter

• 50 g sourdough starter (see tip)
• 100 g strong white bread flour
• 100 g filtered water

Ciabatta

• 300 g water
• 400 - 450 g strong white bread flour
• 10 g salt
• 2 Tbsp olive oil
• semolina, for dusting

Topping

• 250 g raw cashew nuts, soaked in warm water for approx. 1 hour
• 30 g fresh parsley, cut in pieces
• 1 lemon, finely grated zest and juice
• 70 g olive oil
• ½ tsp mustard
• ½ tsp sweet paprika
• 1 tsp salt
• 1 pinch ground black pepper
• 3 garlic cloves
• 200 g leeks, cut in pieces
• 200 g broccoli, cut in strips
• 200 g fresh mushrooms, cut in pieces
• 100 g Swiss chard, cut in strips
• ½ tsp dried chilli flakes

Assembly

• 2 garlic cloves, halved for rubbing
• 30 g watercress, leaves only
• 1 Tbsp olive oil, for seasoning, plus extra for greasing
• ½ lemon, finely grated zest and juice