Pea guacamole on toast with feta cheese

Serves 2 You will need:

Sea salt and freshly ground black pepper 175g peas, fresh or frozen Half teaspoon freshly ground cumin Half a red chilli, deseeded and finely chopped 2 tablespoons chopped fresh coriander Juice of half a lime 2 tablespoons extra-virgin olive oil, plus a little extra for drizzling 2 slices of delicious bread 50g feta or feta-style cheese, see my Top Tip, above right 1 Put about 2cms of water in a saucepan and add a pinch of sea salt. Bring it up to a rolling boil then tip in the fresh or frozen peas, whichever you’re using. If they are fresh peas, cook them, uncovered, over a high heat for 6-7 minutes; if they’re frozen peas, cook them, uncovered, over a high heat for just 1-2 minutes. As soon as they’re tender, drain them, then tip them into a food processor. 2 Season the peas with some sea salt and freshly ground black pepper. Add in the freshly ground cumin, the finely chopped red chilli and the chopped fresh coriander, and then blend until the mixture is almost fine. 3 Add in the lime juice and the extra-virgin olive oil and blend again. Taste for seasoning, adding more sea salt and freshly ground black pepper if necessary. 4 Toast the bread on both sides, then drizzle the toast with some extra-virgin olive oil. Spread the pea guacamole very generously over the top of each slice before crumbling the feta cheese, or feta-style cheese, whichever you’re using, on the pea guacamole. Serve straight away.