Herbed Green Split Peas and Asparagus on Toast

Name: Herbed Green Split Peas and Asparagus on Toast
Total time: 45 min
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))

canadianfoodfocus.org

Step outside of the soup bowl and discover a delicious new way to enjoy split peas with this herbed green split peas and asparagus toast.

View full recipe on canadianfoodfocus.org

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at canadianfoodfocus.org.

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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))