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.