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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Depending on where you live, spring can bring anything from warmer temperatures and rainy days, to hail, sleet and snow! Dish has you covered for all weather in our latest issue with everything from new season’s fresh asparagus to comforting fried chicken, three ways. With pizzas, dinners for two, recipes for entertaining, indulgent desserts, easy ‘make it tonight’ dishes, an extract from Olivia Galletly’s latest cookbook, fritters, and even a Mexican feast, this issue is jam-packed. With 100 recipes, this bumper issue is one not to be missed!