This is a recipe I created for a bread company that combines the sweetness of the creamy peas with the savoury crunchy sourdough and lots of parmesan, lemon and a dash of balsamic..brilliant as a snack or light lunch
Ingredients
Serves 2 or one hungry person
- 2 slices sourdough
- 2 cups of defrosted frozen petit pois (they don’t need cooking)
- Half a medium lemon, juice and zest
- Parmesan block
- 2 tablespoons of olive oil
- Small sprig of chives (chopped)
- Pea shoots (optional)
- Salt and pepper to taste and balsamic vinegar (I always use Belazu)
How:
Place the peas, one tablespoon of the olive oil, the chopped chives, lemon juice and zest with salt and pepper in a food processor or you can use a stick blender and pulse till it’s a rough purée, but if you prefer it smooth continue to purée till smooth. Set aside.
Heat a large frying pan, drizzle the bread with the rest olive oil and toast on either side till brown and crisp and sprinkle with a little salt.
Spread the pea mixture onto the bread, then shave parmesan over the top, sprinkle with pea shoots and finish with drips of balsamic vinegar and serve.
I shop at:
Waitrose
Sainsbury’s
Tesco
Lidl