Summary

Ingredients

• 30 g sunflower seeds, peeled
• 60 g peas, frozen or fresh
• 20 g carrot (s), cleaned
• 10 g shallot (s), peeled
• 20 g parsley, fresh
• 2 tablespoon sunflower oil, cold-pressed
• 1 tablespoon agave syrup
• 2 tablespoon lemon juice
• sea-salt

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Instructions

1. Lightly roast the sunflower seeds in a pan and put them in a blender. Cut the carrot and shallot into small cubes, fry together with the peas and a pinch of salt in a tablespoon of sunflower oil in the pan for about 10 minutes over low heat.
2. In the meantime, wash the parsley, pluck the leaves from the hard stems and add to the sunflower seeds in the blender. Also put the agave syrup, lemon juice, a tablespoon of sunflower oil, another pinch of salt and the vegetables in the blender. Puree everything into a creamy paste. If necessary, season the cream with a little salt to your own taste.
3. Pour the spread into a clean jam jar while still warm. It can be kept in the refrigerator for about 1 week.
4. The spread tastes particularly delicious on toasted wholemeal bread.