Green bruschetta

This recipe was developed for us by Despina Mina - a fellow Crop Dropper, food enthusiast and blogger. For recipes and local food-related titbits, follow her at ForkedLDN

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British spring veggies are in full swing and this week I'm looking at garden peas. Fresh, crisp and sweet these beauties are a delicious accompaniment to many dishes but sometimes they need to stand alone and be the star of the show! Broad beans would work equally well in this recipe.

Serves 1 large portion

Ingredients

300g fresh garden peas or broad beans
1/2 a clove of peeled garlic
15g Feta cheese
Juice from half a lemon
4/5 mint leaves finely chopped
1 tbsp. extra virgin olive oil
Salt and pepper

Method

1. Pod your peas and add them to a saucepan of boiling water with a pinch of salt and add the garlic. Boil for around 3-4 minutes and taste one to check if they're cooked then drain. If using broad beans, once cooked slip them out of their outerskins.
2. If you have a pestle and mortar, add the peas and garlic and lightly crush. You can also do this in a bowl with a potato crusher or a fork.
3. Mix in the crumbled feta, chopped mint leaves, lemons juice and oil then season to taste
I piled this onto a sourdough walnut bread for a tasty lunch. For the non vegetarian, try adding a bit of crispy bacon or serve it with some steamed fish!