Spring Lemon and Smashed Pea Toast

If you’re ready to dive into spring with a fresh new recipe, you’re going to love this smashed pea spring toast. The combination of seasonal veggies like peas, radishes and fresh herbs is a match made in food heaven. It’s light and refreshing — making it the perfect bite to welcome in the warmer months!

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2-3

INGREDIENTS

• 2 cups fresh or frozen peas
• 2 cups fresh arugula
• Juice of 1 lemon, divided
• 1 Tbsp extra-virgin olive oil, divided
• ¼ tsp of sea salt and ground black pepper, divided
• 2 Tbsp plain yogurt
• 1 small garlic clove, chopped
• 1 tsp fresh chives, finely chopped
• 2 leaves fresh mint, thinly sliced
• 2 leaves fresh basil, thinly sliced
• Zest of 1 lemon
• 2 slices of ACE Bakery® Sliced Sourdough Miche
• 2 radishes, thinly sliced
• 3 Tbsp, crumbled feta

INSTRUCTIONS

1. Bring 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.
2. 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.
3. 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.
4. 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.