John Myers
Ingredients for 6 servings:
- 150 g peas, frozen, approx.
- 60 g cottage cheese, approx.
- 1 clove(s) garlic
- 1 tbsp mint, chopped, approx.
- 2 tbsp olive oil
- Salt and pepper, freshly ground
- some radishes
- 6 slices of baguette or ciabatta
- some mint, cut into fine strips
Instructions
Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes
Pea dip on toasted bread
Add the peas to boiling salted water, bring to a boil, and cook for about 1 minute, until tender. Strain through a sieve and drain well. Transfer to a bowl, add the cottage cheese, mint, olive oil, a pinch of salt and pepper, and crush in the garlic. Purée with a hand blender and let it marinate, ideally in the refrigerator. Season to taste before serving. Toast the bread in a toaster, spread a thick layer of pea cream, top with thinly sliced radishes, and sprinkle with mint. Serve immediately to prevent the bread from becoming soggy. The pea cream also tastes good as a dip with bread, crackers, or nachos.
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