Spring pea & whipped feta crostini

Spring pea & whipped feta crostini. Photography: Irini Savva

Fresh Spring peas. Photography: Irini Savva

Fresh peas are sweetest during spring time when just picked. Once hulled from their crisp pods, peas are enjoyed in many recipes and are a good source of vegetable protein, fibre and nutrients.

Although equally delicious raw, cooked peas are simple to incorporate into healthy soups, stews or lightly boiled as prepared in this Mediterranean inspired spring pea and whipped feta crostini. If you can’t find fresh peas, substitute with frozen peas for a quick snack or light meal.

SPRING PEA & WHIPPED FETA CROSTINI

Serves 4

Smashed spring peas:
280g shelled fresh peas

1 tablespoon finely chopped dill

1 tablespoon chopped basil

1 tablespoon extra virgin olive oil

1 tablespoon lemon juice

sea salt and black pepper, to taste

Whipped feta:

200g soft feta cheese

100g thick labneh

2 tablespoons extra virgin olive oil

1 small clove garlic (optional)

1 sourdough baguette, sliced

1 clove garlic, halved

Topping: 1 red chilli, finely sliced

1. Cook the peas in salted water for 6-8 minutes or until cooked. Drain and smash with a potato masher until you have a chunky purée. Season with olive oil, lemon juice, salt, pepper and dill.

2. To make the whipped feta, place feta, labneh, olive oil and garlic into a food processor. Mix until smooth and creamy.

3. Brush each slice of bread with olive oil and toast in a hot oven for about 5-8 minutes, turning over halfway during cooking. Rub toasts with garlic and arrange on a platter.

4. Top toasts with whipped feta, dressed smashed peas, and thinly sliced chilli. Enjoy immediately.