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Pea and Feta Bruschetta

This makes a lovely summer lunch or even a first course as part of dinner. The humble pea is taken to the next level when paired with pesto and creamy goat’s cheese.

Method

Bring a pan of water to the boil and tip in the peas. After just two minutes, drain and refresh in iced water – this will help keep their bright green colour.

Put the peas, 1 tablespoon olive oil and some salt and pepper in the bowl of a food processor and pulse until coarsely chopped. Set aside.

Lightly brush the sourdough slices with olive oil and grill on a ridged pan.

If you don’t have one of these, don’t worry a toaster is fine. When crisp and brown spread each slice with pesto and top with the crushed peas.

Crumble over the goat’s cheese and if you have some pea shoots place these on top. Drizzle with a little more olive oil, some flaky salt and serve.

Ingredients

4 slices of sourdough bread


250 grams frozen petit pois


60 grams best quality pesto


120 grams soft goat’s cheese (I used Capricorn Somerset Goats Cheese)


2 tablespoons olive oil


Fresh pea shoots (optional)


Salt and pepper


Serves: Serves 4


Dietaries: Veg

Method

Bring a pan of water to the boil and tip in the peas. After just two minutes, drain and refresh in iced water – this will help keep their bright green colour.

Put the peas, 1 tablespoon olive oil and some salt and pepper in the bowl of a food processor and pulse until coarsely chopped. Set aside.

Lightly brush the sourdough slices with olive oil and grill on a ridged pan.

If you don’t have one of these, don’t worry a toaster is fine. When crisp and brown spread each slice with pesto and top with the crushed peas.

Crumble over the goat’s cheese and if you have some pea shoots place these on top. Drizzle with a little more olive oil, some flaky salt and serve.

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