Green peas cream with roasted almonds and mint salsa


Sorella green pea cream

50 g of mint leaves

80 ml of olive oil

1 tablespoon of honey

half a lemon juice

Pinch of salt



Chop the mint into small strips and mix it with olive oil, honey and lemon juice. Season lightly with salt. If we like, we can add a few finely chopped capers.

Roast almond flakes in a dry frying pan, stirring frequently so that they do not burn. When they reach a golden-brown colour, put them into a bowl to cool down.

Heat the Sorella green peas cream in a saucepan. Then, put it into a bowl, sprinkle it lightly with mint salsa and with roasted almond flakes.