A real treat of late has been the ‘ripe and ready’ avocados from Food Lover’s Market. I’ve bought them a few times over the past few weeks, and know that I can trust that I can buy them, take them home and eat immediately.
During our recent grocery shop, along with the avos, a jar of Pesto Princess Thai Pesto caught my eye. With cashews and coriander, it sounded downright delicious as is – even though I had no plans of a dish to use it in.
I then started compiling a ‘green’ dish in my head – inspired by a friend’s pea dip she once made, I combined a few of my favourite green things in a bowl, smeared on a slice of toasted rye – and it was heavenly.
Fresh, earthy peas with creamy avocado, bound together with the amazing pesto – I topped it with slivers of tomato and little nuggets of goat’s cheese. I won’t admit how many times I’ve eaten this in 7 days – for breakfast, lunch, a snack – I can’t see how this delicious combination could be bad for you.
This is mostly a ‘make it to taste’ recipe, but I’ve included rough guidelines below. Feel free to adjust quantities, as always, to your preference.
Serves 1, generously
2 slices toasted sourdough or rye bread
1/4 cup cooked, cooles peas or pets pois
1 heaped tsp Pesto Princess Thai Pesto
6 thin slices of tomato
1 tbsp crumled chevin (soft goat’s cheese)
salt and pepper to taste
Place the peas in a bowl and roughly mash with a fork. Add the avocado, pesto, salt and pepper to taste, and mash until evenly combined. Divide between the two slices of sourdough, top with the tomato slices and chevin. Devour.
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