Light Bites
Greek
GreekSmashed Pea and Feta Toast
A bright, fresh open toast of smashed peas and salty feta. The basic tier leans on frozen peas and value bread, while the ultimate brings podded fresh peas, sourdough and whipped feta.
Vegetarian
Nut-free
Better version
Minted petits pois on sourdough with proper Greek feta and chilli.
Per serving£2.20
Total cost£4.40
Time17 min
Ingredients for 2
- 180 g frozen petits pois , blanched
- 100 g Greek feta , crumbled
- 2 slices sourdough bread
- 1 tbsp extra virgin olive oil
- 6 mint leaves , shredded
- 1 clove garlic , halved
- 1 red chilli , finely sliced
- 1 lemon , zest and juice
- sea salt and black pepper , to taste
Method
- Blanch the petits pois in boiling water for 2 minutes, then drain and cool.
- Crush the peas with the olive oil, mint, lemon zest and juice, leaving some texture.
- Toast the sourdough and rub each slice with the cut garlic clove.
- Pile the minted peas onto the toast.
- Top with crumbled feta, sliced chilli, a drizzle of oil and a grind of pepper.
Equipment
- saucepan
- toaster
- bowl
The three ways, side by side
Budget
Frozen peas, value feta and white toast for a fast, cheap bite.
Better
Minted petits pois on sourdough with proper Greek feta and chilli.
Ultimate
Podded fresh peas, whipped feta and pea shoots on grilled sourdough.
