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:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.