Spring Lemon and Smashed Pea Toast

Name: Spring Lemon and Smashed Pea Toast
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Yield: 2-3

Prep time

10 minutes minutes

Cook time

10 minutes minutes

Total time

20 minutes minutes

Serves

2-3 servings

Fresh, vibrant, and full of spring flavour, this toast layers a bright smashed pea and herb spread with peppery arugula, crisp radishes, and creamy feta. Served on ACE Bakery®’s Sliced Sourdough Miche, it’s a light yet satisfying option for brunch or a quick lunch.

INGREDIENTS

2 cups fresh or frozen peas
2 cups fresh arugula
Juice of 1 lemon, divided
1 Tbsp extra-virgin olive oil, divided
¼ tsp of sea salt and ground black pepper, divided
2 Tbsp plain yogurt
1 small garlic clove, chopped
1 tsp fresh chives, finely chopped
2 leaves fresh mint, thinly sliced
2 leaves fresh basil, thinly sliced
Zest of 1 lemon
2 slices of ACE Bakery® Sliced Sourdough Miche
2 radishes, thinly sliced
3 Tbsp, crumbled feta

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INSTRUCTIONS

Bring a medium saucepan of water to boil. Once water has reached a boil, add peas and cook for 3-5 minutes or until soft with a slight crunch, but still vibrant in colour.
While peas are cooking: in a medium mixing bowl, toss arugula with a squeeze of lemon, 1 tsp of olive oil and a pinch of sea salt and black pepper. Set aside.
Drain peas and add to a food processor, along with yogurt, remaining lemon juice, garlic, chives, mint, basil, lemon zest, as well as a pinch of sea salt and black pepper. Pulse for 10-15 seconds or until slightly smooth with some texture from the peas. Set aside.
Place 2 slices of the ACE Bakery® Sliced Sourdough Miche on a lined baking sheet and drizzle with remaining olive oil. Transfer to the oven to broil on high for 6-8 minutes or until lightly golden and toasted. To assemble, spread on ½ cup of the mashed peas, layer on a handful of dressed arugula, as well as some sliced radishes and crumbled feta.

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