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
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.
