Preheat the oven to <temperature>140<unit>°C</unit></temperature>

Fill a pan with water. Add <quantity>200<unit>g</unit></quantity> of soaked split peas and salt to taste

Turn the heat on to low and let it simmer for 1h until the peas are completely soft

Add <quantity>120<unit>g</unit></quantity> of rye flour and <quantity>150<unit>ml</unit></quantity> of water to a bowl

Add <quantity>½<unit>tbsp</unit></quantity> of linseeds and <quantity>1<unit>tsp</unit></quantity> of salt. Mix until homogeneous

Line a working surface with a piece of parchment paper and place the batter on top of it

Spread the batter out in a thin layer across the parchment paper

Transfer to a baking sheet and bake for 40m until golden brown and crispy

Let it cool down at room temperature

Remove the bread from the parchment paper

Break the flatbread into irregular pieces with your hands. The rye flatbread is ready

Drain the cooked peas

Transfer the cooked peas to a blender jug and add <quantity>400<unit>g</unit></quantity> of blanched frozen green peas

Add <quantity>3<unit>tbsp</unit></quantity> of vegetable oil and salt to taste

Blend on high speed until completely smooth. Transfer to a serving bowl

Medium dice <quantity>¼</quantity> of an apple

Small dice <quantity>½</quantity> red onion

Place <quantity>⅓<unit>bunch</unit></quantity> of spinach leaves around the pea mousse and squeeze the juice out of <quantity>½</quantity> lime over it

Add the diced onion and apple in the center

Add a portion of the Rye Flatbread. The green pea mousse with flatbread is ready

Enjoy! It’s so good!