Creamy Peas on Toast

5 mins
Serves 1
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Directions

  1. 1Pour the peas into a pan of boiling water and cook for around 3 minutes, until defrosted and easy to mash.
  2. 2Drain the peas and place back into the saucepan with the garlic and olive oil.
  3. 3Cook for a minute or so until the garlic is fragrant.
  4. 4Add the yoghurt, tahini, lemon juice and a pinch of salt and pepper.
  5. 5Roughly crush the pea mixture with a potato masher to create a creamy, slightly chunky texture.
  6. 6Toast the bread, place on a plate, then pile the smashed peas on top.
  7. 7Serve with sautéed mushrooms and a sprinkle of dried red chilli flakes (or finely sliced red chilli), if you like.

Ingredients

  • 100 g frozen peas
  • 1 clove garlic
  • 1 tablespoon olive oil
  • 1 teaspoon coconut yoghurt
  • 1 teaspoon tahini
  • 0.5 lemons
  • 2 slices sourdough bread
  • 1 pinch sea salt
  • 1 pinch black pepper
  • 1 serving sautéed mushrooms
  • 1 sprinkle dried red chilli flakes

Equipment

panpotato masherplatesaucepan

Tips

  • Even better with mushrooms and chili.
  • For a little kick, finish with a sprinkle of chilli.
  • Serve with finely sliced red chilli, if you like.