A bright, fresh topping that's great on sourdough.
- 120 g frozen peas
- 1 tbsp finely chopped mint leaves, plus extra leaves to serve
- ½ lemon, zested and juiced
- 1 small garlic clove, finely grated
- 2 tbsp extra virgin olive oil
- 6 thick slices homemade sourdough
- 50 g feta, crumbled
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Blanch peas in a saucepan of boiling water, then refresh in cold water. Place peas in a bowl with mint , lemon zest and juice, garlic and oil, and crush with a fork.
Chargrill sourdough slices on both sides and divide pea mixture over the top. Scatter with feta and extra mint leaves.
Photography Chris Chen
As seen in Feast magazine, October 2013, Issue 25.