This dish is the epitome of springtime comfort food. The mint and pea purée is bright green, while the crispy toast slices add a rustic element.
Chef Andy Shelley
Rated 5.0 stars by 1 users
This dish is the epitome of springtime comfort food. The mint and pea purée is bright green, while the crispy toast slices add a rustic element.
1 cup English Peas
2 Tbsp Mint
2 Tbsp Fresh Parmesan
1 Tbsp Blis Yuzu Vinegar
1/3 cup Olive Oil, plus more for grilled bread
Honey to taste
Salt and Pepper to taste
Loaf of crusty bread, cut into slices
Microgreens to garnish
In a pot of simmering, salted water, blanch the peas for 30-45 seconds, or until they are bright green. Once they are bright green transfer to a bowl of ice to stop cooking.
In food processor, add in peas, mint, parmesan, yuzu vinegar, blend and slowly drizzle in olive oil. Add honey, and salt and pepper as needed, to taste.
Drizzle olive oil on slice of bread, and on a hot grill or grill pan, grill bread until nicely toasted.
Spread peas on grilled bread, drizzle more olive oil on top if desired, and garnish with more shaved parmesan and micro greens.
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