This inventive take on the tapenade pairs it with pea pesto to give you a bold and zippy starter. It’s a colourful number that refreshes your palate and leaves you craving for the next course.
Portion Size
Makes 4 portions
Ingredients for the Pea Pesto
- 100 gm Sprouted Green Peas
- 50 gm Cilantro chopped
- 50 gm Capsicum chopped
- 30 gm Garlic chopped
- 5 ml Lemon Juice
- 5 gm Salt
- 50 gm Cashew Cheese
Ingredients for the Tapenade
- 50 gm Black Olives chopped
- 30 gm Dehydrated Tomato soaked
- 20 gm Garlic chopped
Method
- For the Pea Pesto, add washed and chopped Cilantro, chopped Capsicum, chopped Garlic, and Sprouted Green Peas in a mixer and make a coarse paste. Add Cashew Cheese and pulse twice or thrice, then season with Lemon Juice and Pink Salt.
- For the Tapenade, pulse the Dehydrated Tomato (which has been soaked), with chopped Garlic and the Black Olives.
- Serve the Pea Pesto on a Tomato slice topped with the Tapenade.
