Pea & almond tapenade

Total time: 40m
Preparation Time: 40m

For 12 piece

Nutritional Information

Contains 329 Kcal, 11g Protein, 30g Carbohydrates, 15g Fat


  • 2 tbsp olive oil
  • 1 onions, finely chopped
  • 1 garlic clove
  • 70 g shelled almonds
  • 1.5 dl almond drink
  • 120 g frozen peas, defrosted
  • 1 bunch parsley, finely chopped
  • 0.5 tsp hot paprika
  • 0.5 tsp salt
  • 0.5 tsp lemon pepper
  • 250 g rye bread, sliced
  • a little garden cress

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  • Heat the oil in a pan, sauté the onion and garlic, then add the almonds and cook for approx. 2 mins. longer. Add the almond milk, bring to the boil, reduce the heat, and simmer for approx. 8 mins. Add the peas, season, and puree.
  • Spread the tapenade on slices of bread and garnish with cress.

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