Name: Smashed peas on toast
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2
Ingredients: 200g Birds Eye Frozen Garden Peas; 2 mint stalks leaves finely chopped; 1 lemon zested, plus a little juice; 1 tbsp extra virgin olive oil; 2 slices of bread (we used sourdough); 2 eggs (optional); pinch of chilli flakes (optional)

Smashed peas on toast

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

15 min total 10 min prep 5 min cook 2 320 cal

Ingredients

2 serv.

200g Birds Eye Frozen Garden Peas
2 mint stalks leaves finely chopped
1 lemon zested, plus a little juice
1 tbsp extra virgin olive oil
2 slices of bread (we used sourdough)
2 eggs (optional)
pinch of chilli flakes (optional)

Instructions

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1 Put the Birds Eye Frozen Garden Peas in a saucepan and cover with boiling water from the kettle. Cook over a medium heat for 1 min, then drain.
2 Tip 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.
3 Toast 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.