Pea Pesto and Sourdough discard Crackers

This seasonal dip is perfect with a rustic sourdough cracker. The grated fennel in the peas provides a refreshing anise flavour that pairs to the crackers with fennel seeds and sea salt.

1. Heat your oven to at least 250˚C and pour your sourdough discard onto a lined baking tray. Spread it across the surface so that you have a thing 2mm layer. Then sprinkle with sea salt and fennel seeds.
2. Bake in the oven until the cracker dries up and starts to char at the edges – between 5-6 mins.
3. While the crackers are baking make a simple pea dip by blitzing fresh peas into a coarse pate texture. Stir with grated fennel, mint, lemon, parmesan and oil. Season to taste.
4. Crack the sourdough into shards and once cooled, dip into the minty pea dip.