Smashed peas with mint, lemon and pecorino on bruschetta

You'll need

400 gm (about 2/3 loaf) ciabatta, halved horizontally For brushing: olive oil 1 garlic clove, halved 80 gm pecorino, finely grated   Smashed peas 400 gm peas, podded or frozen 1 garlic clove, crushed Juice and finely grated rind of 1 lemon 60 ml (¼ cup) extra-virgin olive oil ½ cup (loosely packed) mint, coarsely chopped


  • 01
  • Preheat a char-grill pan over high heat. Brush both sides of ciabatta with olive oil and grill, turning once, until charred and golden (2-3 minutes each side).
  • 02
  • For smashed peas, blanch peas until tender and bright green (2-3 minutes for fresh and 1-2 minutes for defrosted frozen). Drain well, transfer to a bowl, add a generous pinch of sea salt and coarsely crush with a fork. Add remaining ingredients and check seasoning.
  • 03
  • To serve, rub warm grilled ciabatta with cut garlic, top with smashed peas and pecorino, then drizzle with extra-virgin olive oil and season with cracked black pepper.

At A Glance

  • Serves 4 people
Signature Collection

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At A Glance

  • Serves 4 people

Featured in

Nov 2014

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