Hello to everyone. It's an Active Monday again. I hope you have had a nice week and you will have a better one this week. I have a full-body workout for you and a very tasty vegetarian bread tart.
Bread tart with cucumber and radishes
ingredients
250 g peas (frozen or split)
1 avocado
Salt
pepper
3 tbsp lemon juice
400 g white beans (jar; drained weight)
1 tbsp olive oil
1 bunch of chives
1 bunch of radishes
12 slices of wholemeal bread (loaf tin)
300 grams of cream cheese
½ cucumber
½ bunch of dill
preparation
kitchen appliances
1 blender, 1 knife, 1 work board, 1 sieve, 1 peeler
preparation steps
Place thawed peas in a blender. Halve the avocado, remove the pit, remove the flesh from the skin and add to the blender. Salt, pepper, add 1 tbsp lemon juice, puree finely, and set aside.
Drain the beans, wash, drain and puree with 1 tablespoon of lemon juice and olive oil. Wash the chives, shake dry and cut into small rolls. Trim and wash the radishes and set aside half. Finely dice the remaining radishes. Mix the chives and diced radishes into the bean puree, season with salt and pepper, and set aside.
Cream the cream cheese with 1 tablespoon of lemon juice, and season with salt and pepper. Wash the cucumber and use a vegetable peeler to cut lengthways into fine strips. Finely slice the remaining radishes. Wash the dill, shake dry and pluck off the tips.
Divide the bean puree evenly among 4 slices of bread. Place 1 more slice of bread on top of each and spread with the pea puree. Arrange the remaining 4 slices of bread on top.
Spread the 4 bread cakes with the cream cheese. Garnish with cucumber strips, radish slices, and dill tips, and serve.