Tahini Pea, Spinach & Mint on Sourdough with Pomegranate, Chilli Flakes & Toasted Seeds
Peas are such an undervalued ingredient, often remembered for their slightly redundant role on our plate as a child. However, they are a wonderful source of plant-based protein, fibre, antioxidants and some key minerals, and frozen are just as nutritious as fresh! If I'm really stretched for time at lunch, this loaded sourdough with peas, spinach, mint dressed in a tahini sauce is quick, easy, nourishing and extremely filling!
Servings: 1 Time: 10 minutes
Ingredients
1 cup frozen peas
handful spinach, roughly chopped
10 mint leaves, roughly chopped
2 tbsp tahini
1 tbsp greek yoghurt
squeeze lemon juice
1-2 tbsp water
salt & pepper
1 slice fresh sourdough
Method
1. Start by blanching the peas in boiling water for 1 minute until just cooked but with a slight crunch . Drain, rinse under cold water and then transfer to a bowl. Add the spinach and mint and mix well.
2. In a separate bowl combine the tahini, yoghurt, lemon juice, followed by the water stirring continuously until a smooth paste is formed (this will curdle initially when the water is added but keep stirring).
3. Stir the tahini sauce through the pea mixture, load onto a slice of fresh or toasted sourdough and sprinkle over some toasted seeds, pomegranate seeds and a few chilli flakes.
