A beautiful spring-time recipe that mixes the fresh, sweet peas with creamy avocado and rich Dill Chèvre topped with crunchy toasted nuts and chilli flakes. Not one to be missed!
Serves 2 people
4 Slices of Sourdough Bread
1 Tbsp of Butter
2 Cups of Frozen Peas
100g Meredith Dairy Dill Chèvre
Chilli Oil (or Chilli Flakes)
In a small fry pan, sauté the mixed nuts on medium heat for 5 minutes or until lightly golden. Remove from the pan and set aside.
In the same pan, heat ½ Tbsp of butter. Once melted, add the frozen peas and a dash of chilli oil and sauté for 5 minutes or until soft. Remove from the heat and set aside.
Meanwhile, spread the sourdough slices with the remaining butter on both sides and place in a large frypan on medium heat and cook until golden brown on the bottom, then flip and cook the other side until also golden.
Place 2 slices of the toasted bread on a plate and spread generously with half of the Dill Chèvre. Top with sliced avocado and then add half of the smashed peas. Sprinkle the toasted nuts and another small amount of chèvre on top. Season with salt and pepper and extra chilli oil / flakes to taste. Could also be served with a poached egg. Repeat with the other two slices of bread for the second serving.