for 12 pieces

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

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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