Love avocado on toast? Give this smashed pea version a go – it has the benefit of being kinder to the planet because the produce hasn’t travelled a long way
Prep:10 mins
Serves 2
200g freshly podded or frozen peas2 mint stalks, leaves finely chopped1 lemon, zested, plus a little juice1 tbsp extra virgin olive oil2 slices of bread (we used sourdough)2 eggs (optional)pinch of chilli flakes (optional)
STEP 1Put the peas in a saucepan and cover with boiling water from the kettle. Cook over a medium heat for 1 min, then drain.STEP 2Tip the peas into a bowl and mash with a fork. Add a pinch of salt, the mint, lemon zest, a squeeze of lemon juice and the olive oil, then mix well. Can be eaten warm or cold. Will keep chilled for a day.STEP 3Toast the bread and poach eggs, if you like. Pile the smashed peas onto the hot toast, put an egg on top, if using, and sprinkle over some chilli flakes if you enjoy a bit of spice.
