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The original recipe with guaranteed success is for 12 pieces. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.
How it's done
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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