Take 5 simple ingredients, a few pantry staples and in 30 minutes you’ll have a new breakfast dish thats a little bit nutty and a whole lot tasty.
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Ingredients
Five ingredients
Staples
Method
1.Preheat oven to 150°C/300°F.
2.Roast walnuts on a small oven tray for 8 minutes or until golden. Cool. Coarsely chop nuts; reserve 2 tablespoons to serve.
3.Meanwhile, add peas to a saucepan of boiling salted water; return to the boil, then cook for 1½ minutes or until peas are tender. Drain. Refresh peas in a bowl of iced water; drain.
4.Place ⅓ cup of the peas in a small bowl; drizzle with a little extra olive oil, then season. Reserve to serve.
5.Finely grate cheese. Process remaining peas with chopped walnuts, garlic, olive oil and vinegar until smooth. Season to taste. Transfer mixture to a bowl; add ½ cup grated cheese, stir into a thick spread.
6.Preheat a chargrill plate or pan over medium heat. Cut sourdough into eight 2cm (¾in) thick slices (keep remaining bread for another use, see tip). Drizzle bread slices with a little extra oil on both sides; cook on chargrill plate for 1½ minutes each side or until grill marks appear.
7.Spread pea pesto on toasted bread; top with remaining cheese, the reserved peas and reserved walnuts. Season with pepper.
