This recipe is one I did when cooking with my great friend, Mimi (you have to check out her website for some amazing healthy/not-so-healthy, delicious recipes www.missmimiskitchen.com). We pulled this one together as a brunch alternative instead of to the go-to avocado toast! It’s so important to mix it up and it’s especially good at this time of year whilst asparagus and peas are in season. I love nothing more than occasionally treating myself to bacon and the hint of mint keeps it fresh and light.
2 cups of peas
6 rashers of pancetta (or bacon if you can’t get your hands on pancetta)
A large handful of cherry tomatoes
8 asparagus tips
A handful of mint
2 chunky pieces of seeded loaf (my go-to is the one from Gail’s Bakery)
1 tbsp greek yoghurt
Salt & pepper for seasoning
Coconut oil for cooking
– Cook the peas and place in the nutribullet/blender with the mint and greek yoghurt and blend until smooth, you might want to add some seasoning here and it’s actually quite nice to keep a few peas aside which you can sprinkle on top of the puree to give it a bit of texture.
– Cook the pancetta on a medium-high heat until crispy and griddle the asparagus in some coconut oil, when nearly cooked you can add the tomatoes and cook for a couple of mins.
– Toast the bread to ‘well done’, I find it works better when it’s cooked more to avoid any sogginess when you then top it with the puree etc.
– Evenly spread the puree across the two pieces of toast and then carefully place the asparagus and pancetta on top, the tomatoes can then be nestled in and between and then season with salt & pepper to taste.
Let me know how you get on, I hope you enjoy it as much as I do! x