Braeburn Apple, Chilli and Pea Spread on Sourdough

Serves 2


For the spread:
80g frozen peas
150g Braeburn skin on apples, roughly diced
1 tbsp extra virgin olive oil (plus extra to drizzle on the toast)
1 tsp paprika
1/2 tsp dried chilli flakes
Pinch of salt and pepper

Sliced sourdough or rye bread



  • Blend the spread ingredients together in a food processor or bullet blender – you’ll be left with a rough textured spread
  • Toast the bread and spread thick amounts over the slices and drizzle with extra virgin olive oil