Strawberry And Pea Shoot Toasts
makes 3 small toasts
Pea shoots barely wilted in olive oil and sliced strawberries are fantastic served on toast with pepper jelly and sea salt, or simply tossed together as a salad with a drizzle of balsamic syrup.
Read more about this recipe at Cook & Eat.
1 piece of bread, crust removed
1 teaspoon olive oil
3 pea shoots
1 teaspoon pepper jelly
3 small strawberries
Maldon salt
prep: 15 minutes
total: 30 minutes
parchment-lined baking sheet
saucepan
1. Preheat the oven to 400F.
2. Cut the bread into three rectangles. Place the bread on a parchment-lined baking sheet, and toast in the oven for about 10 minutes, or until the edges become golden brown (the bottoms will be darker). Remove from the oven and set aside to cool.
3. Prepare the pea shoots by washing well, then removing any thick or tough stems, preserving the leaves.
4. Heat a saucepan with olive oil, and add the pea shoots. Give them a little toss to coat them in the oil. Sauté for about 1 minute, or until the leaves start to become a slightly darker green.
5. Remove the stem from the strawberries and slice into quarters or eighths.
6. Spread a bit of the pepper jelly on the toast. Pile on a wilted pea shoot, top with the strawberries and sprinkle on a few flakes of salt.
