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.
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