Peas on toast

15 minutes


  • 112.5g of peas, (fresh or defrosted frozen garden peas), or petite pois
  • 1 garlic clove, small
  • 1/2 lemon, juice and zest only
  • 1 1/2 sprigs of fresh mint
  • 1 buffalo mozzarella, creamy
  • 2 slices of bread, fresh, thick and toasted
  • sea salt
  • freshly ground black pepper
  • extra virgin olive oil


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!