Toasted sourdough topped with a pea and toasted almond puree – perfect as a starter or a snack.
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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.
Blanch the peas in boiling, salted water for 2-3 minutes, until just tender. Drain and set aside.
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.
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 item when made using specific products in recipe
Energy | 866kJ/ 208kcals |
|---|---|
Fat | 12g |
Saturated Fat | 2.1g |
Carbohydrates | 17g |
Sugars | 1.8g |
Fibre | 3.7g |
Protein | 7.1g |
Salt | 0.6g |
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