Pea and parsley spread

Ingredients for 1 servings:

• 30 g sunflower seeds, peeled
• 60 g peas, frozen or fresh
• 20 g carrot(s), cleaned
• 10 g shallot(s), peeled
• 20 g parsley, fresh
• 2 tbsp sunflower oil, cold-pressed
• 1 tbsp agave syrup
• 2 tbsp lemon juice
• Sea salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

hearty vegan, makes approx. 150 g

Lightly roast the sunflower seeds in a pan without fat and place them in a blender. Dice the carrot and shallot, then sauté them with the peas and a pinch of salt in a tablespoon of sunflower oil in the pan over low heat for about 10 minutes until softened. Meanwhile, wash the parsley, pluck the leaves from the tough stems, and add them to the blender with the sunflower seeds. Add the agave syrup, lemon juice, a tablespoon of sunflower oil, another pinch of salt, and the vegetables to the blender. Blend everything into a creamy paste. Season the spread with a little salt to taste, if desired. Pour the spread into a clean jam jar while it’s still warm. It will keep in the refrigerator for about a week. The spread is especially delicious on toasted wholemeal bread.