Fast Recipes

Smashed peas with mint, lemon and pecorino on bruschetta

Australian Gourmet Traveller fast recipe for smashed peas with mint, lemon and pecorino on bruschetta.

By Lisa Featherby
  • Serves 4
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Smashed peas with mint, lemon and pecorino on bruschetta


  • 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


  • 1
    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).
  • 2
    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.
  • 3
    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.