Smashed peas and avocado on toast
Peas and avocado crushed with mint and lemon, piled onto toast with pumpkin seeds and chilli. Green, fresh and ready in 10 minutes, with no hob beyond the toasting.
- Time
- 10 min
- Serves
- 2
- Kind
- Breakfast
- Also
- Ready in 15 minutes
Method
- Put the peas in a bowl, cover with boiling water from the kettle and leave for 2 minutes. Drain well.
- Toast the pumpkin seeds in a dry frying pan over a medium heat for 2 to 3 minutes, shaking the pan, until they start to pop. Tip them onto a plate.
- Add the avocado, the juice of half the lemon, the chopped mint leaves and a good pinch of salt to the peas. Crush with a fork, leaving plenty of texture.
- Cut 4 slices from the loaf and toast until golden.
- Pile the peas onto the toast and finish with the oil, the chilli flakes, the pumpkin seeds and the rest of the lemon in wedges.
Tip Leave plenty of texture when crushing; a smooth mash goes dull. Make the topping just before serving, as avocado browns.
Per portion
| Energy | 446 kcal |
| Protein | 15 g |
| Carbohydrate | 35 g |
| of which sugars | 7 g |
| Fat | 25 g |
| of which saturates | 5 g |
| Fibre | 11 g |
| Salt | 0.51 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- frozen peas200 g
- avocado1
- mint½ bunch
- lemon1
- sourdough loaf¼
- pumpkin seeds20 g
- chilli flakes½ tsp
- olive oil1 tbsp
