Courgette, pea and feta on toast
- Prepare
- less than 30 mins
- Cook
- no cooking required
- Serve
- Serves 1
Call it an open-faced sandwich if you like, but we call this courgette-topped toast with creamy cheese and zesty lemon our new favourite 10-minute work-from-home lunch.
By Elly Curshen
Method
Mix the courgette ribbons with the salt in a large bowl. Massage with your hands for 30 seconds and then set aside for a few minutes.
Gently squeeze the courgette and drain away any excess water.
Place the peas in a large bowl and crush gently with a potato masher. Add the courgette ribbons to the bowl, then add the oil, lemon juice and zest, feta and chilli. Toss everything together to combine.
Pile the pea mixture on top of the toast and serve immediately.
Recipe tips
You could blend the feta in a food processor with a little olive oil if you wanted a spreadable base on which to stick the vegetables. For a low-tech alternative, you can just smash it onto the toast with a fork.
