Rice cakes with protein pea cream, radishes and chives

Ingredients

For 1 serving

• Rice cakes3
• Peas120 g
• Pea protein powder20 g
• Radishes50 g
• Chives3 g
• Extra virgin olive oil6 g
• Lemon juiceto taste
• Saltto taste
• Black pepperto taste

In season: April – June

Method

1. Bring a small pan of water to the boil, salt it and cook the peas for 5 minutes, until tender; drain and cool them under cold water so they stay green.
2. Blend the peas with the pea protein, extra virgin olive oil, a few drops of lemon juice, salt, black pepper and a couple of spoonfuls of water, until smooth and spreadable.
3. Wash and trim the radishes and slice them very thinly; snip the chives into small rounds with scissors.
4. Spread the cream on the rice cakes and top with the radishes and chives; serve straight away so the rice cakes stay crisp.