Peas on toast


First published in 2015
Share recipe

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 on toast being handed to you by the internet; 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 in this recipe is 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. These measurements serve one for a filling lunch, but they are easily doubled.




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
Pestle and mortar peas
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!
Peas on toast
First published in 2015
Share recipe