Pea & almond tapenade

Pea & almond tapenade

Total: 40 min. | Active: 40 min.
vegan, lactose-free
Nutritional value / piece: 329 kcal
, Fat: 15 g
, Carbohydrate: 30 g
, Protein: 11 g


12 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

2 tbsp olive oil
1 onion, finely chopped
1 garlic clove
70 g shelled almonds
1 ½ dl almond drink
120 g frozen peas, slightly defrosted
1 bunch parsley, finely chopped
½ tsp hot paprika
½ tsp lemon pepper
½ tsp salt
250 g rye bread, in slices
a little garden cress
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How it's done

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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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