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.
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.
Notes
• adjust the amount of chili depending on your spice preference.
• this recipe can be easily doubled or tripled to serve a larger crowd
• this recipe can be easily doubled or tripled to serve a larger crowd