Creamy Peas on Toast
Directions
- 1Pour the peas into a pan of boiling water and cook for around 3 minutes, until defrosted and easy to mash.
- 2Drain the peas and place back into the saucepan with the garlic and olive oil.
- 3Cook for a minute or so until the garlic is fragrant.
- 4Add the yoghurt, tahini, lemon juice and a pinch of salt and pepper.
- 5Roughly crush the pea mixture with a potato masher to create a creamy, slightly chunky texture.
- 6Toast the bread, place on a plate, then pile the smashed peas on top.
- 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.
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