Rye bread with minty pea purée and almonds

Ingredients

For 1 serving

• Rye bread50 g
• Peas100 g
• Almonds10 g
• Mintto taste
• Lemon juiceto taste
• Extra virgin olive oil5 g
• Saltto taste

Contains: gluten, nuts,

In season: April – June

Method

1. Bring a small pan of water to the boil and salt it; cook the peas for 5 minutes, until tender, and drain them, keeping back a little of the cooking water.
2. Blend the peas with the oil, a few mint leaves, the lemon juice and a pinch of salt, adding a spoonful of the reserved water if needed, until smooth.
3. Meanwhile, roughly chop the almonds and toast the rye bread for 2–3 minutes, until crisp.
4. Spread the purée on the bread and top with the almonds.