Recipe may contain gluten, tree nuts, milk, egg and wheat.
Smashed peas, creamy feta and a jammy boiled egg make wholegrain sourdough toast sing. Finish with a squeeze of fresh lemon for an easy, healthy lunch.
55g (1/3 cup) frozen peas
1/2 small Lebanese cucumber, finely chopped
1 green shallot, thinly sliced
20g feta, crumbled
1 slice (about 45g) wholegrain sourdough bread, toasted
1 tbsp hummus (such as beetroot flavoured)
20g mixed salad leaves
1 soft-boiled egg, peeled, halved
Lemon wedge, to serve
3 Method Steps
Step 1Cook the peas(55g (1/3 cup) frozen peas) in a steamer basket over a saucepan of boiling water for 2-3 minutes or until tender crisp. Drain well. Transfer to a bowl. Use a fork to coarsely mash, leaving some peas whole.
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Step 2Meanwhile, combine the cucumber (1/2 small Lebanese cucumber, finely chopped), shallot (1 green shallot, thinly sliced) and feta (20g feta, crumbled) in a bowl. Season.
Step 3Spread the toast (1 slice (about 45g) wholegrain sourdough bread, toasted) with hummus (1 tbsp hummus (such as beetroot flavoured)) and top with peas, salad leaves (20g mixed salad leaves), cucumber mixture and egg (1 soft-boiled egg, peeled, halved). Season. Serve with lemon wedge (Lemon wedge, to serve).
All quantities above are averages