Pea spread with mint



For 2 crackers:

150g peas (fresh or frozen)
50g of fresh cheese
½ clove of garlic
15 mint leaves + a few small ones for decoration
1 teaspoon lemon juice
3 tablespoons olive oil
Salt and freshly ground pepper
Sigdal Quinoa and sunflower gluten-free crisps



Cook the peas in a pan of boiling salted water.

Drain them and pour them into your blender with the fromage frais, mint leaves, lemon juice, olive oil and 1/2 clove of garlic.

Season with salt and pepper to taste.

Set aside in the refrigerator for 1 hour.

You can use your pea and mint tardinade as a starter on top of your gluten-free Sigdal quinoa and sunflower crackers, or as an aperitif!

With Sigdal, dare healthy excess!