Give Peas a Chance: Minty Green Pea Crostini

Grab this

• 1 small vegan baguette, about 300 g, cut diagonally into 16 slices
• 3 tablespoons extra-virgin olive oil, divided
• 3 cups frozen green peas
• 2 tablespoons tahini
• 2 tablespoons fresh lemon juice
• 1 teaspoon finely grated lemon zest, plus extra for serving
• 1 small garlic clove, finely grated
• 1/3 cup loosely packed fresh mint leaves, plus small leaves for serving
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper, plus extra for serving
• 2 tablespoons cold water, as needed

Do this

1. Heat the oven to 200°C. Arrange the baguette slices in a single layer on a baking sheet and brush both sides with 2 tablespoons of the olive oil.
2. Bake for 8 to 10 minutes, turning once, until the crostini are crisp and lightly golden at the edges.
3. While the bread toasts, bring a medium saucepan of water to a boil. Add the frozen peas and cook for 2 minutes, then drain and rinse briefly under cold water. Set aside 2 tablespoons of peas for topping.
4. Add the remaining peas, tahini, lemon juice, lemon zest, garlic, mint, salt, pepper and the remaining 1 tablespoon olive oil to a food processor. Pulse until thick and mostly smooth, leaving a little texture. Add cold water 1 tablespoon at a time if the mixture needs loosening.
5. Spoon the pea spread over the warm crostini. Top with the reserved peas, a little extra lemon zest, small mint leaves and a light grind of black pepper.
6. Serve immediately while the bread is crisp, or keep the toast and spread separate and assemble just before eating.