Pinxtos with pea-tapenade and Chicken Chunks

Pinxtos with pea-tapenade and Chicken Chunks
Preparation time: 15 minutes
Makes 10 pinxtos

¼ of a box of Vegetarian Butcher Chicken Chunks
10 ciabatta slices (1/3 of an inch thick)
150 grams of frozen peas
2 tblspns of yeast flakes or Parmesan cheese
15 grams of chopped mint leaves
2 tblspns of olive oil
10 berries or blackberries
salt & pepper
oil to fry in
10 tapas sticks

Thinly spread the ciabatta slices with some oil and griddle them until browned. Cool these before further use. 

Blanche the peas for four minutes in boiling water and rinse with cold water. Mash the peas using a fork. Stir through the yeast flakes, chopped mint and olive oil and season this tapenade to taste with salt and pepper.

Slice the Chicken Chunks finely and fry these in a teaspoon of oil until brown. Spread the ciabatta slices with the pea tapenade and add some of the Chicken Chunks slices. Finish with a berry or a blackberry and fix with a tapas stick. Enjoy!