Herbed Green Split Peas and Asparagus on Toast - Canadian Food Focus

Ingredients

• 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
• 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
• 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))