SMASHED PEAS ON TOAST
300g Birds Eye frozen Australian-grown garden peas, defrosted
30g unsalted butter
25g pecorino cheese, shaved
Sea salt flakes
1 garlic clove, smashed
Small bunch fresh mint
3 tbsp extra virgin olive oil
Juice of 1/2 a lemon
Sourdough toast, to serve
50g watercress or rocket leaves
1. Place all the ingredients, except butter, in a food processor and pulse to a coarse purée. Transfer pea mixture to a small saucepan over medium heat and add butter, stir until butter is melted and peas are heated through.
2. Season with salt and a small amount of lemon juice.
3. Serve in a bowl with sourdough toast and a side of the salad leaves, top with pecorino cheese shavings.