Peas and parmesan crunch

SERVES 4 PREP + COOK TIME 20 MINUTES

Finely grate 80g parmesan. Line a sandwich press with baking paper, spread with half the parmesan; cover with paper. Close the lid; cook for 1 minute, or until golden and crisp. Repeat with remaining parmesan. Boil 200g each sugar snap peas, snow peas and frozen peas, in batches, until just tender. Drain; toss with 1 tablespoon extra virgin olive oil and season to taste. Top with crumbled parmesan crunch.