Golden, crispy bread topped with herby peas, pickled radishes and parmesan.
Ingredients:
- 2 thick slices of sourdough or rustic bread
- 3 tablespoons olive oil
- 150 grams peas (fresh or frozen)
- 1 small handful of fresh dill
- 6 radishes, thinly sliced
- 3 tablespoons Wild Garlic Infused White Condiment
- 20 grams parmesan, shaved
Method:
- Quick-pickle the radishes: Pour 3 tablespoons wild garlic-infused white condiment over the sliced 6 radishes in a pan and place over a low heat to pickle for 10 mins.
- Smash the peas: Cook 150 grams peas (fresh or frozen) in boiling salted water for 2 minutes drain, then roughly smash with a fork. Stir through the 1 small handful of fresh dill and a pinch of salt.
- Fry the bread: Heat 3 tablespoons olive oil in a frying pan over medium-high heat. Fry the 2 thick slices of sourdough or rustic bread until deeply golden and crisp on both sides.
- Assemble: Pile the smashed peas onto the bread, top with the pickled radishes and finish with 20 grams parmesan, shaved. Eat straight away.
