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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #121
As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.