Cream Cheese Bread Cake

Ingredients

• 250 g peas (frozen or split)
• 1 Avocado
• Salt
• Pepper
• 3 tbsp Lemon juice
• 400 g white beans (canned; drained weight)
• 1 tbsp Olive Oil
• 1 bunch chives
• 1 bunch radishes
• 12 slices whole wheat bread (loaf)
• 300 g cream cheese
• 0.5 cucumber
• 0.5 bunch dill

Instructions

1. 1.

   Place thawed peas in a food processor. Halve the avocado, remove the pit, scoop out the flesh and add it to the blender as well. Salt, pepper, add 1 tbsp of lemon juice, puree finely and set aside.

2. 2.

   Drain, wash, and drain the beans, then puree with 1 tbsp of lemon juice and olive oil. Wash chives, shake dry and chop into small pieces. Peel, wash radishes and set half aside. Finely dice the remaining radishes. Mix chives and radish cubes into the bean puree, salt, pepper and set aside.

3. 3.

   Whip cream cheese with 1 tbsp of lemon juice until creamy, salt and pepper. Wash the cucumber and peel it into thin strips lengthwise. Slice the remaining radishes thinly. Wash dill, shake dry and pluck the tips.

4. 4.

   Spread the bean puree evenly on 4 slices of bread. Place another slice of bread on top of each and spread with the pea puree. Arrange the remaining 4 slices on top.

5. 5.

   Spread the bread cakes with cream cheese. Garnish with cucumber strips, radish slices and dill tips and serve the cream cheese bread cake.