Pinxtos recipe with pea-tapenade and Chicken Chunks

Pinxtos recipe with pea-tapenade and Chicken Chunks

Prep

15 min

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Ingredients

Makes 10 pinxtos

  • ¼ of a The Vegetarian Butcher Chicken Chunks
  • 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
    • Energy kcal 332
    • Protein 9.0g
    • Carbohydrates incl. Fibers 13.0g
    • Carbohydrates excl. Fibers 7.2g
    • Sugars 3.2g
    • Fiber 5.9g
    • Fats 28.6g
    • Saturated fats 3.8g
    • Unsaturated fats 22.9g
    • Monounsaturated fats 19.9g
    • Polyunsaturated fat 3.0g
    • Trans fat 0.0g
    • Cholesterol 0mg
    • Sodium 165mg
    • Salt 0.42g
    • Calcium 4%
    • Iron 8%
    • Potassium 5%
    • Vitamin C 43%
    • Vitamin A 16%

Preparation method

  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!