How to store pea purée:

Transfer the pea purée to an air-tight Tupperware container and store in the fridge for 2-3 days.

How to freeze pea purée:

Allow the pea purée to cool at room temperature for no more than two hours, then transfer to a freezer-safe container. Store in the freezer for 2-3 months at most. To thaw, transfer the pea purée from the freezer to the fridge and leave until fully defrosted - this can take up to 24 hours. Alternatively, use the defrost setting on your microwave.

How to reheat pea purée:

Add the pea purée to a saucepan with a little water and place over a medium heat. Cook for 5 minutes, until the pea purée is warmed through. Try not to let the mixture boil as this will affect the colour of the pea purée.

Can pea puree be made in advance?

It can, make the pea purée as directed and store in the fridge. Re-heat as directed above.

Can the the tartine be made in advance?

While this tartine is best served fresh and warm, it can be made ahead. Make the tartine no more than 12 hours before serving to avoid the bread becoming soggy. And make sure to store in the fridge. For best results, you could prepare all of the ingredients separately ahead of time and then assemble the tartine at the last minute.

Minted Pea Puree Tartine with Prawns, Feta and Pomegranate

Name: Minted Pea Purée Tartine with Prawns, Feta and Pomegranate
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: English
Ingredients: 200 grams frozen or fresh peas; 20 mint leaves; 2 tablespoons olive oil; Pinch of salt and pepper; Juice of half a lemon; 4 slices of sourdough bread, toasted; 20 cooked king prawns; Feta cheese, crumbled; Pomegranate seeds

Description

Minted pea purée is slathered on sourdough toast, then topped with fresh prawns, a crumble of feta cheese and a few pomegranate seeds to make this simple but flavourful tartine recipe!

Ingredients

Scale

200 grams frozen or fresh peas
20 mint leaves
2 tablespoons olive oil
Pinch of salt and pepper
Juice of half a lemon
4 slices of sourdough bread, toasted
20 cooked king prawns
Feta cheese, crumbled
Pomegranate seeds

Instructions

Add the peas to a saucepan and cover with boiling water. Bring to a boil on the stove, then simmer for 3-4 minutes until the peas tender. In the last 30 seconds of cooking, add the mint leaves.
Drain the water from the peas and mint, then transfer them to a blender or food processor with the olive oil, salt, pepper and lemon juice.
Blend the peas until puréed. Alternatively, you could return the drained peas to the saucepan with the other ingredients and use a hand blender to purée the peas.
Dived the pea purée equally between the slices of sourdough toast and spread in an even layer.
Top each tartine with 5 prawns.
Finally, crumble on the feta cheese and a sprinkling of pomegranate seeds. Serve and enjoy!

Keywords: Minted Pea Puree, Pea Puree Recipe, Tartine Recipe, Pea Puree, Tartine,