I found this recipe in the October 2013 Feast Magazine and it has become a go-to dish for me – so simple but so incredibly tasty and refreshing. Perfect for a light mezze or tapas style lunch or brunch. This will serve 6.
Pea, Mint & Feta Crostini
Blanch 120g frozen peas in a saucepan of boiling water, then refresh in cold water.
Place peas in a bowl with 1 tablespoon of finely chopped mint leaves, the zest and juice of half a lemon, 1 finely grated small garlic clove and 2 tablespoons of extra virgin olive oil. Crush with a fork.
Chargrill 6 thick slices of sourdough on both sides and divide over the top. Scatter with 50g crumbled feta and extra mint leaves.