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Minted Peas and Caramelised Onion on Sourdough with Carrot Ribbons and Feta
By Anjelica Alanne
Minted Peas and Caramelised Onion on Sourdough with Carrot Ribbons and Feta
In this recipe
The Caramelised Onion that Dean hates to share
Preparation time:
5 mins
Cooking time:
2 mins
Serves:
4
Ingredients
  • 2 cups frozen peas
  • ½ bunch mint, roughly chopped
  • 4 tablespoons Beerenberg Caramelised Onion
  • salt & pepper
  • 6 carrots, orange or multi-coloured, peeled
  • 4 thick slices sourdough bread
  • 150g Danish feta, crumbled
  • 2 tablespoons pepitas or sunflower seeds
Method:

Heat a medium pot of water on high heat.  Once boiling, add the peas and cook for 2 minutes.  Strain, and place the peas in a bowl.  Using a fork, roughly mash the peas before adding the mint, Beerenberg Caramelised Onion and a pinch of salt and pepper.  Mix to combine.

To make the carrot ribbons, use a vegetable peeler to slice the carrot lengthways into long, thin ribbons.

Lay the sourdough on four plates.  Top with the minted peas, feta, seeds and carrot ribbons.