½large cucumbersliced into rounds, then cut into quarters
¼cupapple cider vinegaror pretty much any white vinegar
½cuphot water
1tablespoonsugar
1teaspoonsalt
For the mash:
½cupsplit peasor ¾ cup cooked
1 15.5-ouncecan butter beansdrained
½cupgoat cheesedivided
½cupparsleyloosely packed
1-2tablespoonsolive oil
¼teaspoonflaky sea salt
1/8teaspoonpepper
½cuptoasted almondscoarsely chopped (optional)
Instructions
For the pickled cucumber: Combine all ingredients in a container. Cover and let sit for at least an hour. Refrigerate before using.
For the mash: Bring the split peas to a boil in a pot with 1 cup of water and a pinch of salt. Simmer for about 30-40 minutes, covered, until split peas are soft, adding more water if necessary. You will end up with a little extra.
Add 3/4 cup cooked split peas, butter beans, 1/4 cup goat cheese, parsley, oil, salt and pepper to a food processor or high-powered blender. Blend until the mixture is semi-smooth, with a bit of roughness, or to desired consistency. Add additional oil or water to loosen the mixture if needed.
Crumble in the additional 1/4 cup goat cheese and fold it into the mixture along with the almonds, if using.