Name: Smashed peas with mint, lemon and pecorino on bruschetta
Yield: 4
Ingredients: 400 gm (about 2/3 loaf) ciabatta, halved horizontally; For brushing: olive oil; 1 garlic clove, halved; 80 gm pecorino, finely grated; Smashed peas; 400 gm peas, podded or frozen; 1 garlic clove, crushed; Juice and finely grated rind of 1 lemon; 60 ml (¼ cup) extra-virgin olive oil; ½ cup (loosely packed) mint, coarsely chopped

Ingredients

400 gm (about 2/3 loaf) ciabatta, halved horizontally

For brushing: olive oil

1 garlic clove, halved

80 gm pecorino, finely grated

Smashed peas

400 gm peas, podded or frozen

1 garlic clove, crushed

Juice and finely grated rind of 1 lemon

60 ml (¼ cup) extra-virgin olive oil

½ cup (loosely packed) mint, coarsely chopped

Method

Main

1.Preheat a char-grill pan over high heat. Brush both sides of ciabatta with olive oil and grill, turning once, until charred and golden (2-3 minutes each side).

2.For smashed peas, blanch peas until tender and bright green (2-3 minutes for fresh and 1-2 minutes for defrosted frozen). Drain well, transfer to a bowl, add a generous pinch of sea salt and coarsely crush with a fork. Add remaining ingredients and check seasoning.

3.To serve, rub warm grilled ciabatta with cut garlic, top with smashed peas and pecorino, then drizzle with extra-virgin olive oil and season with cracked black pepper.

Styling by Lisa Featherby

Styling by Vanessa Austin