Ingredients
- 360 g frozen peas
- 90 g hulled tahini
- 2 tbsp fresh dill leaves
- 1 garlic clove, crushed
- 2 tbsp lemon juice
- 1 tbsp Dijon mustard
- 2 tbsp sunflower seeds
- 2 tsp sesame seeds
- 2 tsp linseeds (flaxseeds)
- 9 x 80 g slices sprouted bread (see tip)
- 240 g drained store-bought fermented vegetables of choice
- 15 g loosely packed snow pea tendrils
- 1/2 medium lemon, cut into 4 wedges
Instructions
- Place the peas in a heatproof bowl and cover with boiling water. Stand for 2 minutes and drain. Blend or process the peas, tahini, dill, garlic, juice and mustard until it forms a chunky spread. Season to taste.
- Place the seeds in a small, heavy-based frying pan and stir the seeds constantly over medium-high heat until browned lightly.
- Top the toasted bread with the spread, vegetables, seeds and snow pea tendrils. Serve with lemon wedges.
Notes
Sprouted bread is available from some health food stores, gourmet food stores and markets; keep refrigerated.
