Two-pea Naan Tartine

Cook time 15 minutes
Servings 4


2 tsp cumin seeds, toasted
½ clove of garlic
Pinch of salt
Zest of ½ a lemon
½ small red chilli, roughly chopped
½ cup of baby peas, defrosted and blanched
½ cup of canned chickpeas, drained and rinsed
½ cup of extra virgin olive oil
3 sprigs of mint, leaves picked and roughly chopped
1 small handful hard ricotta salata
1 small handful of alfalfa
2 Mission Naan Bread

Two-pea Naan Tartine


In a large mortar and pestle, crush the peas and place in a large bowl. In the same mortar crush the chickpeas so a crumb-like texture forms. Pour into the same bowl as the peas.

Now grind the cumin seeds with a pinch of salt and then add the garlic, lemon and chilli and pound until a rough, fragrant paste forms. Slowly drizzle in the olive oil and then pour over the peas. Add the mint and stir thoroughly. Check seasoning.

Grill the naan bread on each side until lightly chard. Top with the two-pea mixture then the finely grated cheese and garnish with alfalfa.