Name: Spring Greens and Cheese Toast
Prep time: 10 min
Cook time: 5 min
Ingredients: 150g peas, frozen garden peas or petit pois, blanched; 1 garlic clove, roughly chopped; ¼ tsp salt; 1 sprig fresh parsley, roughly chopped; 1 lemon; 30g butter, melted; 2 red chillies, finely chopped (optional); 100g Wensleydale; 2 slices of sourdough bread

Spring Greens and Cheese Toast

This recipe brings a fresh, bright spring flavour to your table, featuring smashed peas, creamy Wensleydale cheese, and a vibrant lemon-garlic kick on sourdough toast. It serves well for breakfast, brunch, or lunch.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 5

Course Breakfast, Lunch

Servings 2

Ingredients

150g peas, frozen garden peas or petit pois, blanched
1 garlic clove, roughly chopped
¼ tsp salt
1 sprig fresh parsley, roughly chopped
1 lemon
30g butter, melted
2 red chillies, finely chopped (optional)
100g Wensleydale
2 slices of sourdough bread

Instructions

In a large, flat-bottomed bowl, add the cooked and cooled peas. Use a potato masher to coarsely crush them.
In a mortar and pestle, grind the garlic with the salt, lemon zest from half a lemon, a squeeze of lemon juice, chopped parsley, and melted butter. Grind until you have a coarse paste.
Add the chopped chilies (if using) and the garlic mixture to the bowl of crushed peas. Mix well to combine everything. Gently crumble in the Wensleydale cheese and fold it in without overmixing. Cover the bowl and set it aside at room temperature.
Toast the sourdough bread slices. Spoon the buttery, pea mixture onto the toasted bread slices. Garnish with a sprinkle of lemon zest and some chopped parsley for a fresh touch.