Sweet and zingy pea smash with goats cheese, soft boiled eggs and watercress.
Serves: 4
INGREDIENTS
1½ cups frozen peas
1 clove garlic, minced
40 grams goat's feta, plus extra for serving
rind of ½ a lemon
6 large basil leaves, finely chopped
6 large mint leaves, finely chopped
pinch of sea salt
pinch of cracked pepper
2 tablespoons good quality olive oil
4 slices of sourdough
4 eggs
watercress to serve
METHOD
Place the frozen peas in a large microwave proof dish, cover and microwave for 3 minutes.
Add the garlic, feta and lemon rind to the peas and mash using the back of a fork. Add the fresh herbs, salt, pepper and olive oil and mix until well combined.
Soft boil eggs in a large pot of boiling water for 5 minutes, peel and set aside.
Toast sourdough, spoon over generous amounts of smashed peas and finish with eggs, watercress and extra goats cheese. Serves 4.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!