Bruschetta with smashed peas, dill & goat chevre
This is simple to make, and it is really is worth making extra. These herby smashed peas also work so well folded through freshly cooked pasta, as a side for grilled fish, or as a vibrant dip as part of a mezze.
Ingredients
1 spring onion, white part finely chopped, green tops finely sliced and set aside
1/2 cup (about a handful, or small bunch) fresh dill, finely chopped
3 cups frozen baby peas, thawed
1 Tbsp Extra Virgin Olive Oil
juice of 1/4 segment of lemon
1/2 mild red chilli, deseeded and finely chopped
1/2 tsp honey (a lighter varietal like orange blossom works well)
A good pinch of Murray Salt flakes (or sea salt flakes)
Cracked black pepper
80g goat chevre
Slices of a freshly baked seeded sour dough, toasted
Heat 1 Tbsp olive oil in a large fry pan over medium heat, add the white part of the spring onions and fry until translucent. Add the peas and half of the chopped dill, stirring continuously for about 5 minutes. Add in the green spring onion tops and continue to cook until they have just wilted. Season to taste with the salt and cracked pepper. Remove from the heat and smash roughly with a potato masher or fork, leaving it rustic and chunky. Mix the lemon juice with the remaining Tbsp of olive oil, honey and chilli, and stir through the smashed peas.
Meanwhile, toast some thick slices of sourdough, spread pieces generously with goat chevre. Pile over the warm smashed peas, and sprinkle with more fresh dill. Serve with an extra wedge of lemon.
