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
Ultimate version
Podded fresh peas, whipped feta and pea shoots on grilled sourdough.
Per serving£4.30
Total cost£8.60
Time26 min
Ingredients for 2
- Smashed peas
- 400 g fresh peas in pod , podded to about 150g
- 8 mint leaves
- 2 tbsp cold-pressed extra virgin olive oil
- 1 lemon , zest and juice
- Whipped feta
- 120 g Barrel-aged feta
- 40 g Greek yoghurt
- To serve
- 2 slices artisan sourdough , thick cut
- 1 handful pea shoots
- 1 tsp Aleppo pepper flakes
- flaky sea salt , to taste
Method
- Blanch the podded peas for 90 seconds, refresh in iced water and drain.
- Whip the feta with the yoghurt in a small processor until smooth and pipeable.
- Crush three-quarters of the peas with mint, olive oil, lemon zest and juice; keep the rest whole.
- Char the sourdough on a hot griddle until lined and smoky.
- Spread a base of whipped feta on each slice, then spoon over the smashed peas.
- Scatter the reserved whole peas, pea shoots, Aleppo pepper and flaky salt, and finish with a thread of oil.
Equipment
- griddle pan
- small food processor
- saucepan
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.
