Pinxtos with pea-tapenade and Chicken Chunks

Pinxtos recipe with pea-tapenade and Chicken Chunks 


  • 15 Minutes
  • null Servings

Makes 10 Pinxtos

  • ¼ pack of The Vegetarian Butcher What the Cluck
  • 10 ciabatta slices (1/3 of an inch thick)
  • 150 grams of frozen peas
  • 2 tablespoons of yeast flakes or Parmesan cheese
  • 15 grams of chopped mint leaves
  • 2 tablespoons of olive oil
  • 10 berries or blackberries
  • salt & pepper
  • oil to fry in
  • 10 tapas sticks


  1. Thinly spread the ciabatta slices with some oil and griddle them until browned. Cool these before further use.

  2. Blanche the peas for four minutes in boiling water and rinse with cold water.

  3. Mash the peas using a fork.

  4. Stir through the yeast flakes, chopped mint and olive oil and season this tapenade to taste with salt and pepper.

  5. Slice the Chicken Chunks finely and fry these in a teaspoon of oil until brown.

  6. Spread the ciabatta slices with the pea tapenade and add some of the Chicken Chunks slices.

  7. Finish with a berry or a blackberry and fix with a tapas stick. Enjoy!

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