Pea & feta toasts
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Pea & feta toasts

By Sarah Cook

This spin on bruschetta tops baguette slices with crushed peas, mint and salty cheese – great for canapés

  • No cook
  • Easy

Nutrition per serving

  • kcal 204
  • fat 5.7g
  • saturates 2.8g
  • carbs 27.3g
  • sugars 5.6g
  • fibre 4.4g
  • protein 10.1g
  • salt 1g

Ingredients

  • 300g frozen peas, left at room temperature to defrost
  • 3 tbsp low-fat natural yogurt
  • 2 tbsp chopped mint, plus a few extra leaves, torn
  • zest and juice ½ lemon
  • 15 slices cut from a thin baguette, lightly toasted
  • 85g feta cheese, crumbled
  • drizzle olive oil

Method

  1. Put the defrosted peas, yogurt, chopped mint, lemon zest and juice and some seasoning in a bowl. Mash well with a potato masher. Divide the pea mixture between the toasts, then scatter a little feta on top of each with some more pepper. Arrange on a plate, scatter with more mint leaves and a drizzle of oil. Serve.

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