Pea bruschetta

Great for entertaining.


Makes 1 cup

1 cup peas, cooked and cooled
½ cup cooked and peeled broad beans
2 Tbsp avocado oil
¼ cup chopped Italian parsley
1 Tbsp ground almonds or finely chopped cashews (optional)
grated Parmesan for garnish












Place peas, oil and parsley in a blender.
Process until combined and still chunky.
Add ground almonds or finely chopped cashews if using. Pile onto toasted bread with a sprinkle of cheese on top, or serve as a spread.

Tip: Cook the peas until just tender, drain and rinse under cold water for a bright colour.