Lunches · FIRST EDITION

Crushed pea & lemon toast

Sweet peas, lemon and olive oil on crisp toast. A quick lunch with a little texture.

15 minutes · Serves 2

Meals built around lower-cost staples, beans, grains and everyday vegetables.

Serving inspiration · stock photograph

If avocado toast is your usual, a bag of frozen peas offers a bright green change.

Here’s how.

1
Cook the peas
Simmer peas in a saucepan of water for 3–4 minutes, until tender. Drain well.
2
Keep some texture
Crush with a fork or potato masher. Mix in half the oil, lemon zest, half the lemon juice, salt and pepper.
3
Toast the bread
Toast the bread until crisp. Drizzle with the remaining oil.
4
Pile it high
Spoon the peas onto toast. Scatter over mint and add the remaining lemon juice to taste.

Drain the peas thoroughly so they sit on the toast rather than soaking it.

First edition recipe draft — not yet kitchen-tested. Cooking times are estimates.