There’s nothing quite like the freshness of peas when they are in season. I like to use fresh shelled peas to make this dish, but you can substitute for frozen peas if you need to – it’s never quite the same flavor but it definitely still works well. I’ve modified this recipe a few times and finally settled on dill as the herbal undertone instead of mint, but you can use mint too. For the feta, French feta is my personal favorite, I find it a little more tart, greek feta is good too.
- Ciabatta, baguette or sour dough
- Fresh or frozen peas
- French feta
- Zest and juice of a lemon
- olive oil
- salt and pepper
- fresh dill – chopped
If cooking the peas fresh peas, cook them through then place into an ice bath to stop the cooking. drain and let them cool. If you’re using frozen peas, thaw them completely.
Place the peas in a bowl and half crush them with the back of a spoon, zest the lemon and add the juice of half a lemon at first, you can add more later if it needs it. Crumble the feta, add a touch of olive oil, salt and pepper along with the chopped dill and stir the mixture together until combined.
Toast your bread of choice both sides and add a healthy portion of the mixture onto – drizzle with extra virgin olive oil and sprinkle of finishing salt. Easy!
