(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Cook the peas for 2 - 3 minutes in a pan of salted boiling water. Drain and set aside to cool. Once cooled, place in a food processor, along with the remaining pesto ingredients. Blitz until a smooth, pesto consistency is achieved
Slice the ciabatta lengthways and place under the grill, cut side up, and gently toast until golden. In a small bowl, combine the Flora and garlic puree. Spread onto the lightly toasted ciabatta
Generously spread on the pea pesto onto the garlic ciabatta. Drain and dry the peppers on some kitchen paper and lay on top of the pesto
Thinly slice the avocado and add to the ciabatta, along with a handful of rocket leaves. Place on the top of the ciabatta and slice into 2 - 3 or 4 (depending on appetite) and serve.