Smashed green pea and feta toasts
"The not-avocado toast you can make all year-round with frozen or fresh peas, come spring. Creamy and zesty with a hint of peppery horseradish, it’s inspired by an expertly-plated green-pea dish I once had at a cafe in Bondi, with the ocean in sight, that was as much a feast for the eyes as it was for the stomach. Like most things savory on toast, feel free to top with a poached egg."
Difficulty
Easy 👌Preparation
Baking
Resting
Ingredients
Utensils
saucepan (small), colander, cutting board, knife, bowl, fine grater, toaster
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How-To Videos
How to shell peas
Homemade sourdough starter
How to chop herbs
Nutrition per serving
Step 1/3
- 200 g peas (frozen)
- 10 g mint
- saucepan (small)
- colander
- cutting board
- knife
In a small saucepan, bring peas to a boil and let simmer for approx. 2 min. Drain and rinse peas. Finely chop mint.
Step 2/3
- 3 tbsp crème fraîche
- 2 tsp horseradish
- ½ lemon
- flaky sea salt
- pepper
- bowl
- fine grater
To a bowl add peas, some mint, crème fraîche, horseradish, zest and juice of half a lemon. Season with salt and pepper. Mash into a rough paste with a fork.
Step 3/3
- 2 slices sourdough bread
- 1 tbsp olive oil
- 50 g feta cheese
- radish (for serving)
- honey (for serving)
- toaster
Toast the bread and drizzle with olive oil. Add a layer of smashed green peas, thinly sliced radishes, and crumble feta on top. Drizzle with some honey, garnish with mint leaves, and finish with flaky sea salt. Enjoy!
Enjoy your meal!
