Herbed Green Split Peas and Asparagus on Toast
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.
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Servings: 6 servings
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
If you toss a fried egg on top of this dish, you’ve got yourself a pretty lovely Spring brunch dish too, just saying.
Nutrition Facts
Herbed Green Split Peas and Asparagus on Toast
Serving Size
1 slice
Amount per Serving
Calories
190
% Daily Value*
Fat
10
g
15
%
Saturated Fat
4
g
25
%
Cholesterol
20
mg
7
%
Sodium
330
mg
14
%
Potassium
83
mg
2
%
Carbohydrates
23
g
8
%
Fiber
1
g
4
%
Sugar
4
g
4
%
Protein
5
g
10
%
* Percent Daily Values are based on a 2000 calorie diet.