This recipe for a gluten-free vegetarian sandwich with mushy peas and mint is ideal for lunch, a picnic, or a snack. The recipe has been developed in collaboration with Finnish food blogger Juulia.
Pour all ingredients apart from the gluten-free bread into a blender and blend until smooth. If using frozen peas, make sure they are properly thawed before blending. Season with freshly ground black pepper.
Keep the mix in the fridge for a few hours before serving. Thaw the gluten-free bread at room temperature for about 30 minutes before serving.
Halve the gluten-free bread and spread the mushy peas on one half. Top with the watercress and add the other half of the bread. Serve with a cold drink and a tasty salad.