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.
The Hungry Cook
Olivia Galletly is a passionate home cook based north of Auckland, with a penchant for inexpensive, seasonal, feel-good food. To enjoy Olivia's backlog of reimagined casual-cool fare, visit her blog The Hungry Cook.
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