Spring Lemon and Smashed Pea Toast.
ACE® elevates concepts across the menu.
Ingredients.
INGREDIENTS2 cups fresh or frozen peas2 cups fresh arugulaJuice of 1 lemon, divided1 Tbsp extra-virgin olive oil, divided¼ tsp of sea salt and ground black pepper, divided2 Tbsp plain yogurt1 small garlic clove, chopped1 tsp fresh chives, finely chopped2 leaves fresh mint, thinly sliced2 leaves fresh basil, thinly slicedZest of 1 lemon2 slices of ACE Bakery® Sliced Sourdough Miche2 radishes, thinly sliced3 Tbsp, crumbled feta.
Instructions.
INSTRUCTIONSBring a medium saucepan of water to boil. Once water has reached a boil, add peas and cook for 3-5 minutes or until soft with a slight crunch, but still vibrant in colour.While peas are cooking: in a medium mixing bowl, toss arugula with a squeeze of lemon, 1 tsp of olive oil and a pinch of sea salt and black pepper. Set aside.Drain peas and add to a food processor, along with yogurt, remaining lemon juice, garlic, chives, mint, basil, lemon zest, as well as a pinch of sea salt and black pepper. Pulse for 10-15 seconds or until slightly smooth with some texture from the peas. Set aside.Place 2 slices of the ACE Bakery® Sliced Sourdough Miche on a lined baking sheet and drizzle with remaining olive oil. Transfer to the oven to broil on high for 6-8 minutes or until lightly golden and toasted. To assemble, spread on ½ cup of the mashed peas, layer on a handful of dressed arugula, as well as some sliced radishes and crumbled feta.
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