Smashed peas on toast.jpg


  • 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.