Pea Almond Tapenade

Total time: 40m
Preparation Time: 40m

For 12 pieces

Nutritional Information

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


  • 2 tbsp. olive oil
  • 1 onion, finely chopped
  • 1 garlic cloves
  • 70 g shelled almonds
  • 1.5 dl almond milk
  • 120 g frozen peas, slightly defrosted
  • 0.5 tsp. hot paprika
  • 1 bunch parsley, finely chopped
  • 0.5 tsp. lemon pepper
  • 0.5 tsp. salt
  • 250 g rye bread, cut into slices
  • a little watercress

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

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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