CRUSHED PEAS ON TOAST WITH FETA AND PEA SHOOTS

Spring has sprung – the blossom is on the trees, green shoots are poking through the ground wherever you look and the sun is making an appearance – at least for now! You might be finding you’re after a lighter, fresher, midweek lunch or a special spring-like brunch to welcome in the new season. So why not give our new recipe a go…

Serves 1

Ingredients

150 g frozen peas

¼ lemon, juiced and zest finely grated

1 spring onion, finely chopped

4 mint leaves, finely chopped

2 slices Vogel’s Soya & Linseed

1 tbsp olive oil

2 tbsp feta cheese

a handful pea shoots

¼ tsp chilli flakes

Method

  1. Put the peas in a bowl and pour over 300 ml boiling water. Leave to defrost and warm through for 3 minutes.
  2. Drain the peas, then crush with a fork or whizz with a stick blender.
  3. Stir in the lemon juice, lemon zest, spring onion and chopped mint, then season to taste with salt and pepper.
  4. Toast the bread on a hot griddle pan and drizzle with olive oil.
  5. Pile on the crushed peas and crumble over the feta, then garnish with pea shoots and chilli flakes.

Featured Bread

Sensational Soya & Linseed

High in fibre, naturally nutritious brown linseeds combine with crunchy nutty kibbled soya and wheat to create a sensational loaf beloved by the most discerning sandwich and toast aficionados.

Learn More