Preparation time: 10 minutes
Cooking time: 5 minutes
- ½ cup peas, frozen
- 2 tbsp reduced-fat ricotta cheese
- 1 tsp fresh mint, finely chopped
- 4 Vita-Weat Cracked Pepper Crispbread
- Bring a small pot of water to the boil. Add peas and cook for 3 minutes, drain water.
- In a small bowl, combine cooled peas with ricotta cheese.
- Spoon peas mix on top of each Vita-Weat. Garnish with mint.
Recipe and image kindly provided by Campbell Arnott’s – for more recipes visit their website here.