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Mixed Minty Peas with Feta + Sourdough Hero Veg | P.11 Makes 4 servings | Ingredients For the peas 2 cloves garlic 2 medium echalion shallots 1 tbsp unsalted butter 1 sprig thyme 2 sprigs mint 150 g frozen peas 25 ml white wine 25 ml vegetable stock For the walnuts 50 g walnut halves For the bread and toppings 4 slices sourdough bread 2 tbsp olive oil 50 g fresh peas 100 g sugar snap peas 75 g feta, 2 sprigs mint 10 g pea shoots 2 tbsp extra virgin olive oil 1 lemon Method Peel the garlic and shallots then mince the garlic and dice the shallots. Put a small saucepan over a medium heat and add the butter. Let it melt and foam then add the garlic and shallots and sweat for 5 minutes. Strip the leaves from the thyme and the mint and add them to the pan with the frozen peas. Pour in the white wine and let it bubble away for 2-3 minutes, until it's reduced by half. Add the stock and simmer for a few minutes. Tip everything in the pan into a blender and blitz to a rough purée. Return to the pan and keep warm. Preheat the oven to 180°C. Tip the walnut halves onto a tray and place them in the oven for 5 minutes. Remove and leave to cool then roughly chop. Put a griddle pan over a high heat and let it preheat for a few minutes until smoking hot. Drizzle the bread with a little olive oil, season with salt and pepper and place it into the pan. Toast for a few minutes on each side, until there are dark grill marks and the bread is crisp. Put a small saucepan of water over a high heat and heat it to a boil. Season with salt and add the fresh peas and sugar snap peas. Cook for 3 minutes then drain. Spread the pea purée over the toast and crumble the feta onto it. Slot the sugar snap peas into the purée and scatter the peas and walnuts over the toast. Garnish with mint and pea shoots. Drizzle with olive oil, squeeze over a little lemon juice and serve. |
