WHOLEGRAIN CANAPE WITH RICOTTA AND SAUTEED PEAS
4 portions

8 slices whole grain rye bread
butter
1 cup ricotta
2 cups green peas, frozen in spring,
in summer defnitely fresh

a bunch of spring onions
2 handfuls of spinach
2 sprigs of thyme
4 ramp leaves
salt and pepper
10 radishes, shaved into very thin
slices with leaves

½ cup watercress leaves
4 tbs radish sprouts
black cumin
extra vergin canola oil

I am missing green color. I am longing to see the green of the tree leaves, green grass, the market stalls brimming with green. The park outside my window will soon be turning green. The winter has been extremely warm this year and we can see first signs of spring already. However, we have to wait another month or longer. For now I am happy to be able to buy the first lettuces and herbs of the season. Last Thursday I got some baby spinach,  first of the season ramps, young beet leaves, gem lettuce. And to that I bought three pots of thyme: popular thyme, lemon thyme and something new- ginger thyme. With those canapes I can have some spring on a plate. I used some spring plants here combined with frozen peas. The spring has come already!

Enjoy!

Lilia, xoxo

Cut the scallions into slices, fry in 1 tablespoon of oil. Add the peas and thyme, season with salt and pepper and cook over low heat, covered, until peas become tender, but do not loose the color. Take the peas off the heat and add the washed spinach leaves and chopped ramp. Mash the peas with potato masher. Put the peas aside. On a mandoline, shave the radishes into thin slices. Keep the leaves. Cut the bread into thin slices. Smear them with butter. Put 1 tablespoon ricotta on top. Arranage the bread slices on a plate, add one heaping tablespoon of mashed peas. Sprinkle them with radish slices, sprouts, watercress and cumin. Season everything  with salt and pepper and sprinkle with oil.
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