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- In the bowl of a food processor, combine the peas with the lemon juice, fresh mint, oil and a pinch of salt and black pepper. Whizz together until spreadable but still slightly chunky.
- Thickly spread some of the pea mixture onto each toasted bread slice. Top each piece with 1-2 slices of Cloonconra, add a pinch of black pepper and drizzle with a little extra oil.
Note: extra-virgin olive oil can be used as an alternative to Irish cold-pressed rapeseed oil, if you wish.
Per Serving 406kcals, 15.8g fat (4.3g saturated), 49.7g carbs, 6g sugars, 17.7g protein, 6.6g fibre, 0.678g sodium