Smashed peas are an incredibly quick, healthy and versatile way to add bursting flavour and colour to a meal. We have three great variations of smashed peas to share with you and this is the first of those three.
LEMON AND AVOCADO TARTINE TOPPED WITH SMASHED PEAS, BASIL, PARMESAN AND CHILLI
2 slices of bread of your choice, toasted (we’ve used a gluten free mixed seed roll from Black Ruby Bakeries)
1/2 a small or medium avocado
juice of 1/2 a lemon
75 gm shelled baby peas (fresh or frozen)
handful of fresh basil leaves, roughly chopped, plus 10 small basil leaves for garnish
10 gm grated parmesan
1/4 tsp chilli flakes (adjust amount to taste)
sea salt flakes and freshly ground pepper
chilli infused extra virgin olive oil for drizzling
Scoop the avocado flesh into a small bowl, add the lemon juice, salt and pepper to taste and mash roughly with a fork. Set aside.
Bring a small pot of salted water to the boil and add the baby peas. Cook until bright green and tender (1-2 minutes for fresh peas or 2-3 minutes for frozen). Drain peas and place them in a bowl with some salt and pepper to taste. Mash the peas with a fork until most of the peas are broken down. Stir through the chopped basil leaves.
Spread the toasted bread with the avocado mixture and then top with the smashed peas. Sprinkle with parmesan, chilli and more salt and pepper if desired. Garnish with whole basil leaves and finish with a drizzle of chilli infused olive oil (lemon or basil infused oil would be a wonderful substitute as would regular, good quality olive oil).