Don’t get me wrong, I love avocado on toast – I mean, I am a millennial. But as a student I understand that avocados are somewhat of a luxury. After seeing the state of my bank account one day, I created this recipe on a whim and completely fell in love. Garlicky crushed peas on toast with mint, lemon and fiery wild rocket. It’s easy, it’s fresh and it’s my new favourite lunch. Who needs avocados anyway?
The basic recipe for my crushed peas on toast calls only for 6 ingredients: Frozen peas, garlic, lemon juice & zest, olive oil, fresh mint and crusty bread. I have dressed it up a little in the photos with a handful of wild rocket, chilli flakes and a sprinkle of sunflower seeds for a nice crunch – my favourite way to eat it.
If you feel like jazzing it up yourself, here are a few a few delightful variations on the original recipe:
Mediterranean Style: Switch out the fresh mint in the pea crush for basil or parsley and top with salty feta/goats cheese.
A brilliant breakfast: Top the crushed peas on toast with a perfectly poached egg and/or bacon.
For feeding guests: Opt for basil instead of mint in the crushed peas and top with mozzarella and parma ham. Pop the toast under the grill until the cheese is melted and bubbling.
No peas? Use broad beans or edamame beans instead for something a little different!
WHICH BREAD SHOULD I USE?
When it comes to bread, you really get what you pay for. For this dish I would recommend a really good quality crusty loaf. Personally I am a sourdough fiend, but also love to make this crushed peas on toast with rye bread. For extra fibre and to keep it as healthy as possible, always try to opt for a seeded wholemeal or granary loaf.
If you are bored of your stale sandwiches, you need to give my crushed peas on toast recipe a go. It’s the perfect 10 minute lunch and is sure to brighten your day! Please let me know if you do by tagging me in a picture on IG @georgieeatsuk or leaving me a comment down below. Keep smiling!
CRUSHED PEAS ON TOAST WITH MINT AND LEMON
An uber quick delicious lunch which makes the perfect alternative to avocado on toast. Healthy, GF & Vegan.
- 250 g frozen peas
- 1 clove garlic finely chopped
- 15 g (1/2 bunch) mint stems discarded & leaves finely chopped
- Juice 1/2 lemon
- 1 tbsp extra virgin olive oil
- Sea salt & freshly ground black pepper
- 4 slices crusty bread toasted
- Zest 1/2 lemon
- Handful wild rocket
- Sprinkle chilli flakes
- Sprinkle mixed seeds
Bring a large pan of salted water to the boil and add the peas. Cook for 2-3 minutes until tender, then drain.
Add the cooked peas into a large bowl and crush them with a potato masher/fork until roughly mashed.
Add the garlic, mint, lemon juice, olive oil and a generous pinch of salt and pepper into the bowl with the peas. Give everything another mash and a stir until well combined. Taste and adjust the salt, pepper and lemon accordingly.
Divide the crushed peas over the slices of toast and top with the lemon zest, a handful of rocket, seeds and chilli flakes (if using). Serve immediately.
For variations on this recipe, see within the post.
This crushed peas on toast is best served immediately but any leftover pea mash can be kept for a day or two in an airtight container in the fridge – just be aware that it will loose it’s vibrant colour.
I would recommend using either a crusty sourdough or rye bread for this recipe. Thickly sliced wholemeal or granary bread would also work well.
Gluten-free: Use a GF certified bread.
If you love things on toast… you will LOVE my beans on toast recipe too!