Easiest Way to Prepare Tasty Crushed peas and mints on toast 💚

Crushed peas and mints on toast 💚. Then we'll add some fresh mint leaves and crush them beneath the prongs of a fork so the little green balls burst satisfyingly 💚Did you make this peas on toast recipe? Crushed peas and mints on toast 💚. While mushy peas might represent disappointing caravan holidays spent dodging the rain; a crushed pea dip is light and summery and reminds us that somewhere the sun is shining.

Enjoy the peas and ricotta on larger slices of bread as a light supper, or make crostini from a sliced baguette to serve as an hors d'oeuvre. Toast the bread, then rub each slice gently with the garlic, to give flavour. Drizzle with more oil, if you like. You can have Crushed peas and mints on toast 💚 using 14 ingredients and 3 steps. Here is how you cook that.

Ingredients of Crushed peas and mints on toast 💚

1. It's 1 cup of frozen peas.
2. It's 1 clove of garlic grated.
3. It's 15 g (1/2 bunch) of mint stems discarded & leaves finely chopped.
4. It's 1/2 of lemon juice.
5. Prepare 1 tbsp of extra virgin olive oil.
6. Prepare of Sea salt & freshly ground black pepper.
7. It's 1/2 cup of frozen peas (quick blanched and drain) for top up.
8. It's of To serve.
9. Prepare 2 slices of bread toasted (any preferred bread).
10. You need 1/2 of lemon zest.
11. Prepare 1 of wedge of lemon.
12. It's of Optional Extra.
13. Prepare Handful of sweet pea shoots or rocket salad.
14. Prepare 1 pinch of chilli flakes.

Spoon the bean and pea mixture on top. Top tip for making Crushed pea and bean toasts. It also tastes good served with yogurt dressing. You could take the dish a step further by blending the peas with the leaves from a bunch of mint or.

Crushed peas and mints on toast 💚 step by step

1. Quick blanched frozen peas on salted boiling water for a couple mins. Drain and put in mixing bowl. Add some okive oil in. Mashed them up with potato masher or food blender until it’s become rough paste..
2. Add some finely chopped mint, lemon juice, garlic, salt and pepper and mix well..
3. Serve it on toast and top up with some peas, lemon zest, chilli flakes, wedge of lemon and sweet peas shoots..

Cook peas and refresh in iced water. Toast bread and spoon mix on top. Crumble goat's cheese over toast and dress with asparagus and oil. Toast the bread on both sides. Meanwhile, whisk the cider vinegar and rapeseed oil together to make a dressing and season with salt and pepper.