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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
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.
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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