Carrot & Pea Bruschetta with Peanut Drizzle

Ingredients

For 4 servings

• 4 piece carrots, peeled into ribbons
• 200 g peas, blanched and lightly crushed
• 0.5 piece lemon, zested and juiced
• 3 g cumin seeds, crushed
• 3 g chilli flakes
• 4 slice sourdough, toasted
• 56 g peanut butter
• 20 g honey
• 28 g olive oil
• Salt, to taste

Method

1. 1

   Toast the sourdough until golden and crisp.

2. 2

   Spread each slice generously with the crushed peas.

3. 3

   Toss the carrot ribbons with the lemon juice, cumin, chilli flakes, olive oil and salt.

4. 4

   Pile the dressed carrots over the peas.

5. 5

   Warm the peanut butter with the honey until loose, then drizzle over the bruschetta before serving.