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Preparation time: |
5 mins |
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Cooking time: |
2 mins |
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Serves: |
4 |
Ingredients
- 2 cups frozen peas
- ½ bunch mint, roughly chopped
- 4 tablespoons Beerenberg Caramelised Onion
- salt & pepper
- 6 carrots, orange or multi-coloured, peeled
- 4 thick slices sourdough bread
- 150g Danish feta, crumbled
- 2 tablespoons pepitas or sunflower seeds
Method:
Heat a medium pot of water on high heat. Once boiling, add the peas and cook for 2 minutes. Strain, and place the peas in a bowl. Using a fork, roughly mash the peas before adding the mint, Beerenberg Caramelised Onion and a pinch of salt and pepper. Mix to combine.
To make the carrot ribbons, use a vegetable peeler to slice the carrot lengthways into long, thin ribbons.
Lay the sourdough on four plates. Top with the minted peas, feta, seeds and carrot ribbons.
