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Asparagus & Crushed Peas on Toast with Goats Cheese & Mint

This is the perfect morning tea recipe for savoury lovers.


  • 1 bunch of asparagus

  • 1 cup of fresh or frozen peas

  • 6 mint leaves, roughly chopped

  • 2tbsp extra virgin olive oil

  • 6 slices wholegrain or rye bread

  • 100g goats cheese

  • Sea salt and cracked black pepper


  • 1.

    Blanch the asparagus tips in boiling, salted water until tender.

  • 2.

    Drain and keep warm.

  • 3.

    Cook the peas in boiling, salted water until tender and refresh in iced water, drain and transfer to a bowl.

  • 4.

    Add the mint and olive oil to the peas and crush with a fork.

  • 5.

    Toast the bread and spoon the mixture on top.

  • 6.

    Crumble the goats cheese over the mixture and dress with the asparagus and a little extra virgin olive oil.

  • 7.

    Season lightly with sea salt and pepper to taste.


Serves 6

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