By Dan Clapson
When was the last time you enjoyed split peas in a presentation other than soup? While I truly live for a split pea and ham soup on a chilly winter’s day–I have fond memories of my mom making big batches of it for us to enjoy for dinner, followed by lunch the next day along with some soda bread–once I’m out of hibernation, I look at them in a new light.
Learning about agricultural processes over the years in my food writing work, I’ve come to know that split peas are grown all across Alberta. Finding a bag of Prairie split peas at your local grocery store is pretty darn easy regardless of if you’re in Western Canada, out east or even outside our Canadian borders.
It’s helpful, you know, having something green that you can eat in the springtime when fresh peas are still a month or two out of reach. This toast celebrates the wonderful texture of al dente split peas coupled with spring vegetables like spinach and asparagus, fresh herbs, a little kick courtesy of an amazing Calgary-made hot sauce and a slathering of labneh for some added brightness.
Herbed Green Split Peas and Asparagus on Toast
Ingredients
Herbed Green Split Peas
- 1 cup dry green split peas, rinsed
- 3 cups vegetable broth
- 1/4 cup good quality pickle brine
- 1/4 cup cold-pressed canola oil
- 1 cup lightly packed fresh herbs (I use a mix of basil, parsley, mint and tarragon, but use what your taste buds enjoy)
- salt, to taste
Asparagus and Spinach Salad
- 6 asparagus spears, thinly cut on the bias
- 1 cup thinly sliced spinach leaves, lightly packed
- 1 Tbsp flaxseed oil
- 2 tsp Knockout Heat Co. Serrano Vinegar (or pepper-infused vinegar)
- 1/4 tsp salt
- 1/4 tsp caynenne pepper
Assembly
- 6 pieces sourdough or locally-made Italian-style white bread, toasted
- 1/2 – 2/3 cup labneh, enough to cover 6 pieces of toast (I used Chaeban Artisan labneh)
- salt, to taste
Instructions
Herbed Green Split Peas
- Place dry peas, broth and pickle brine in a medium pot and bring to a boil on medium-high heat. Reduce to medium heat and simmer until peas have a slightly al dente texture, approximately 25 minutes. Do not allow the split peas to go mushy, you want a bit of “bite” with the end product here.
- Strain peas in a colander while reserving approximately 1/4 cup (60 mL) of liquid. Place cooked peas and liquid into a food processor along with the fresh herbs and pulse while slowly adding cold-pressed canola oil until a chunky paste forms.
- Season to taste with salt and set aside to cool to room temperature.
Asparagus and Spinach Salad
- Place asparagus, spinach, oil, vinegar, salt and cayenne pepper and toss to combine. Let sit and spinach will wilt notably after a few minutes, toss again and set aside until ready to assemble.
Assembly
- Slather a healthy layer of labneh onto each piece of toasted bread. Top with approximately 2 Tbsp (30 mL) of the green split pea and herb mixture followed by 1 Tbsp (15 mL) of the asparagus and spinach salad.
- Season lightly with salt and serve immediately.
Notes
Recipe creator:
Dan Clapson – danclapson.com
and/or book
Prairie – https://www.penguinrandomhouse.ca/books/691738/prairie-by-dan-clapson-and-twyla-campbell/9780525611929
