Tuesday, July 26, 2011

Lemon Pea Crostini on Sprouted Bread




Fresh peas from the pod take me back to my childhood as I recall being perched in the middle of a patch on my families farm picking and eating as I went. I'd lever the pod open to reveal the little green balls of sweetness inside, scoop them out and pop them in my mouth before moving onto the next, leaving a trail of pods as I went.

We were delighted to see them available at the farmers markets recently. We bought two bags and managed to crunch our way through one bag in a matter of hours. The boys love snacking on them and also love the challenge of getting the pod open. Making the mix for this recipe proved challenging as the peas kept disappearing into the mouths of two cheeky boys. Their little hands would sneak over the top of the kitchen bench, reach into the bowl and then run away dropping many as they went however I shan't complain about that!

I have used sprouted bread here. The thing about sprouting grains is that it activates food enzymes, increases the available vitamin content and neutralises anti nutrients like phytic acid that can bind up minerals preventing your body from absorbing them. You can read more about the benefits here. I really enjoy sprouted bread but appreciate it many not be for everyone. It has a nutty flavour that I like, but be aware it is very dense and heavy. A little goes a long way. You could easily use a good grainy sourdough in its place. Adjust the amount of lemon to your liking and season well. My preferred herb to use here would be dill but i had some basil in need of using so that found its way in there instead. Same applies to the lentils. Play around and use what you have on hand.



Smashed Lemon Pea Crostini on Sprouted Bread
Adapted from The Modern Vegetarian
Serves 2

1 garlic clove
2 tablespoons fresh basil
Pinch sea salt
150 g fresh peas (podded weight)
roughly 2 tablespoons cold pressed olive oil
100g feta cheese, crumbled
25g freshly grated paremesan
¼ cup green lentils, cooked (optional)
2 tablespoons lemon juice
Ground black pepper

4 slices of Essene Sprouted Bread by Pure Living Bakery
Rocket to garnish

Place the garlic and basil in a pestle and mortar along with a pinch of salt
Pound until crushed and transfer to a bowl
Working in batches, smash the peas in the pestle and mortar with a pinch of salt and a drizzle of olive oil until a rough paste is formed
Mix with the garlic and basil, feta and parmesan and dress with the lemon juice and another drizzle of olive oil

Slice 4 pieces of the bread and toast.
Top the bread with the smash pea and garnish with rocket
Season with ground black pepper if you wish

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4 comments:

  1. Very interesting recipe and fantatsic photos! I especially love the little one enjoying this!

    ReplyDelete
  2. All of the flavors you used sound delicious. And then, topped on that crusty sprouted wheat bread to give it wonderful "bite". Bookmarking this for appetizers or to go with soup. Thank you.

    ReplyDelete
  3. The Modern Vegetarian is one of my favorite cookbooks! I really like the peas together with the lentils and feta, sounds wonderful.

    ReplyDelete
  4. My pea memories are similar to yours, my Granddad had a small summer house and vege patch where I would go and sit all day, mixing it up between fresh peas and wild raspberries. We'd also pick the lettuce and feed it to the neighbour's rabbits... I think I know why the rabbit rilettes tasted so good - organic feed.

    Your photos are gorgeous!

    ReplyDelete

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Hey There, I’m Sherilyn the creator of Wholepromise. This is where I venture outside of being a mum, wife and Fertility Nurse Specialist. I live on the Sunshine Coast in Qld, Australia and am spoilt by year round access to Farmers Markets offering a plethora of local, seasonal and organic produce. In all Wholepromise is my style of food, it’s the food I want my boys to appreciate and it’s the food that makes me happy. Styling and photographing it is just another bonus.

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