Cold creamy garden peas with fresh mint served on toasted French bread, fresh goat cheese and crispy vegetables

by Bruno d'Angelis,
   
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  • 200g creamy garden peas shelled
  • ¾ white sauce
  • Fresh mint
  • 8tsp of whipped cream
  • Salt, pepper, paprika
  • French bread
  • 2 slices fresh goat cheese
  • Olive oil

For vegetables

  • 50 g small beans
  • 2 green asparagus
  • Basil
  • Bunch of long radishes
  • Preserved tomatoes

Mix the cooked garden peas with the white sauce, add salt, pepper and fresh mint and sieve to get a liquid creamy sauce. Place this in the fridge for 2 hours.

Wash the vegetables, slice the radish and asparagus as finely as possible. Mix the vegetables with basil.

Spread the goat cheese on the toasted slices of bread and place all the vegetables on top.

Sprinkle with salt, pepper and olive oil.
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