with salt and pepper. Cook for 1–2 minutes, until grill marks appear.
To assemble tart, put pastry on a serving board or chopping board (this will make the tart easier to cut) and top with crushed pea mixture. Crumble feta evenly over the top. Tear eggs in half and arrange on the tart. Top with grilled asparagus then sprinkle with sea salt and cracked black pepper. Drizzle with olive oil and scatter over micro herbs, if using. Serves 6 2 tablespoons olive oil 200g sujuk sausage*, finely
chopped 500g sugar snap peas, trimmed 80g hazelnuts, toasted, skinned
and coarsely chopped 1 handful flat-leaf (Italian)
parsley, finely chopped Heat the oil in a frying pan over medium heat. Add sujuk and cook for 4-5 minutes, until crisp. Blanch sugar snap peas in a saucepan of boiling water for 2 minutes, or until done to your liking, then drain. Add sugar snap peas to frying pan and sauté with the sujuk for 1 minute. Add chopped hazelnuts and parsley and mix until combined. Season with freshly cracked black pepper, add salt to taste. Serves 4 as a side dish *Sujuk is available from Middle Eastern grocers or butchers. You can substitute a hot chorizo sausage for the sujuk, if you like.