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Pea, almond & 'nduja toasts
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40g blanched almonds
250g fresh or frozen peas
1 clove garlic, crushed
Finely grated zest and juice ½ unwaxed lemon
2 tbsp extra virgin olive oil, plus extra for brushing
8 slices sourdough baguette
50g Cooks’ Ingredients ’Nduja Paste
Pea shoots or rocket, to serve
1. Place a frying pan over a medium heat and, once hot, add the almonds. Toast for 3-4 minutes, turning every so often until golden. Remove from the pan and once cool enough to touch, roughly chop.
2. Blanch the peas in boiling, salted water for 2-3 minutes, until just tender. Drain and set aside.
3. Tip the almonds, peas, garlic, lemon juice and zest and the oil into the bowl of a food processor and pulse until combined. Alternatively, use a pestle and mortar. Season.
4. Preheat the grill to high. Brush each slice of the sourdough with a little oil and toast. Top with a generous spoonful of the pea purée and a little ’nduja. Serve immediately, topped with a few pea shoots.
Typical values per serving:
This recipe was first published in July 2019.