A fresh, bright Spring recipe, using either fresh peas or frozen petite pois. Great on toast for either breakfast, brunch or lunch.
Things on toast for either breakfast, brunch or lunch are having something of a Renaissance at the moment. Don’t worry though, this is not another recipe for Avocado Toast being handed to you by the internet, but here I have come up with a fresh, bright Spring recipe using the same method I use to make my Avocado Toast that is something totally fresh and new, but also can be made using the things most of us usually keep in storage.
This Peas On Toast recipe is a mash up of something Chef Rachel Green makes for her family that she showed me last year, and my favourite dish from Yotam Ottolenghi’s book Plenty: Marinated Mozzarella. It all comes together nicely in a pestle and mortar, but if you don’t have one you can just use a fork and a small bowl, but you’ll need to crush the garlic clove first.
The versatility comes in this recipe that you can either use fresh peas (shelled broad beans when they come into season would also be great, by themselves or mixed in with some fresh garden peas), or you could to what I do here and use frozen petite pois, either blanched just to take the frost off them or left out to defrost for about half an hour or so. You can also use either buffalo mozzarella or feta. You’ll also notice that I use a cup measurement to weigh out the peas. When I lived in America, I properly realised the inaccuracy of baking with cups, but here how many peas give or take 50 grams or so does not really matter, so the cup measure is more of a rough guide than a set rule. These measurements serve one for a filling lunch, but they are easily doubled.
Peas on Toast
1 Small Garlic
Juice & Zest of 1/2 Lemon
1-2 Sprigs Fresh Mint, chopped
Extra Virgin Olive Oil
3/4 cup Fresh or Defrosted Frozen Garden Peas or Petite Pois
1 Creamy Buffalo Mozzarella
Freshly Ground Black Pepper
2 Thick Slices Fresh Bread, toasted
In the bottom of your mortar crush the garlic with a large pinch of sea salt, the zest from half a lemon, the chopped mint and a good glug of olive oil until the garlic is broken down. Slowly add the peas, crushing them to break them up with the pestle, but not to the point where they are a paste. Mix in the mozzarella, still taking care to break it up but not create a paste, and season to taste with lemon juice, more sea salt and lots of freshly ground black pepper. Pile onto the toast, and enjoy!
Inspired? For more recipes using peas visit Great British Chefs collection.
Peas on toast? Wonderfully imaginative!!
19 April 2014