An uber quick delicious lunch which makes the perfect alternative to avocado on toast. Healthy, GF & Vegan.

Course Breakfast, Main Course
Cuisine European
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2 people


  • 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

To serve

  • 4 slices crusty bread toasted
  • Zest 1/2 lemon

Optional extras

  • Handful wild rocket
  • Sprinkle chilli flakes
  • Sprinkle mixed seeds


  1. Bring a large pan of salted water to the boil and add the peas. Cook for 2-3 minutes until tender, then drain.

  2. Add the cooked peas into a large bowl and crush them with a potato masher/fork until roughly mashed.

  3. 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.

  4. 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. 

Recipe Notes

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.