Pea, almond & 'nduja toasts

Pea, almond & 'nduja toasts

Toasted sourdough topped with a pea and toasted almond puree – perfect as a starter or a snack.

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  • Makes8
  • CourseStarter
  • Prepare10 mins
  • Cook10 mins
  • Total time20 mins

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Ingredients

  • 40g blanched almonds
  • 250g fresh or frozen peas
  • 1 clove/s garlic, crushed
  • ½ unwaxed lemon, finely grated zest, and juice
  • 2 tbsp extra virgin olive oil, plus extra for brushing
  • 8 slice/s sourdough baguette
  • 50g Cooks' Ingredients 'Nduja Paste
  • pea shoots or rocket, to serve

Method

  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.

Nutritional

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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