← Vol. III  ·  atlas

Peas on toast.

15 min

A café plate dressed up: smashed peas, lemon, and ricotta on bread that's been properly oiled and griddled. Mint at the end.

ingredients.

2 servings
  • 300 g peas frozen, thawed
  • 2 tbsp olive oil
  • 1 lemon zested, then juiced
  • ½ tsp fine salt
  • 2 slices sourdough thick
  • 120 g ricotta
  • mint a handful, torn

method.

  1. 01

    Blanch the peas 1 minute and drain. Smash roughly with the oil, lemon zest, and salt.

  2. 02

    Griddle the bread on both sides with a little oil. Spread ricotta thickly, pile peas on, and tear over the mint.

  3. 03

    Crack pepper, squeeze lemon, and eat at once.