Toast with Peamole

by Fattig.student
30 min
Toast with Peamole


  • 1 1/2 dl water
  • 1 1/2 x red onion
  • 100 g radish
  • 1/2 dl apple cider vinegar
  • 1 dl sugar
  • 50 g frozen peas
  • 2 clove garlic
  • 2 x avocado
  • 1/4 x lime
  • 2 slices bread


  1. Start by making the pickled vegetables by boiling water.
  2. Cut red onion and radish into thin slices.
  3. Mix together apple cider vinegar, sugar and boiling water in a glass and stir until the sugar has melted. Spread the liquid into two different jars, and add the red onion to one jar, and the radishes in the other. Add a tight lid and store in the refrigerator.
  4. Make peamole by thawing the peas in boiling water for about 1 minute.
  5. Mince the garlic and add to a bowl together with the peas, avokado, lime, salt and pepper (if you have some chili spice on hand, you can add that too). Mash with a hand mixer or a fork.
  6. Toast the bread slices in a frying pan with butter until the bread slices have turned golden.
  7. Top the bread slices with peamole, pickled red onion and pickled radish.
  8. Note: If you follow the weekly menu, you have to put away 2/3 of the peamole and 3/4 of the pickled red onion and the pickled radish. This will be used in other dinners throughout the menu.