Ingredients Serves 4
- 3 tbsp of Mint Infused Olive Oil
- 100g of crumbled feta cheese
- Half a juiced lemon
- Zest of half a lemon
- 1 baguette or soda bread
- Salt & cracked black pepper to taste
Method
Defrost the peas in boiling water and drain. Put peas in a food processor with 2 tbsp of the Mint Infused Olive Oil and pulse until you have a chunky puree.
Add the crumbled feta and the lemon zest and pulse briefly to combine. Add the lemon juice, salt and pepper. Stir by hand. The mixture can be refrigerated until you are ready to serve.
Toast the baguette in slices. Drizzle the Mint Infused Olive Oil over the toast before scooping a mound of the pea mixture onto it.
Serve
Add a drizzle of the Pomegranate and Fig Infused Balsamic.