donna hay - - 1 Dish 3 Ways -

2 cups (280g) frozen peas

1 cup basil leaves

¼ cup (20g) finely grated parme­san

4 an­chovies

1 tea­spoon baby ca­pers, drained

2 ta­ble­spoons ex­tra vir­gin olive oil, plus ex­tra, to serve 6 large, crisp store-bought flatbreads

1 Le­banese cu­cum­ber, peeled and thinly sliced 2 radishes, thinly sliced

1 green tomato, thinly sliced mi­cro (baby) red vein sor­rel leaves, to serve sea salt and cracked black pep­per

Place the peas, basil, parme­san, an­chovies, ca­pers and oil in a food pro­ces­sor, and process un­til smooth. Set aside. Di­vide the pea mix­ture be­tween the flatbreads. Top with cu­cum­ber, radish, tomato and sor­rel. Sprin­kle with salt and pep­per to serve. SERVES 4–6.

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