Rye Bread Toasts

INGREDIENTS:

• Rye bread, lightly toasted
• 1 beetroot, cooked and sliced
• 1 red onion, sliced
• 2 free range eggs, cooked
• A handful of fresh rocket leaves
• Freshly ground black pepper and salt to taste

MINTED PEA MASH:

• 200g fresh garden peas, shelled or frozen
• Handful of fresh mint
• 30g pecorino cheese
• 3 tablespoons olive oil
• A good squeeze of lemon juice
• Salt and pepper to season

METHOD:

1. Bring a large pan of salted water to the boil, add the fresh peas and cook for 3 minutes. When cooked, drain and set aside.
2. Make your minted pea mash by combining all the ingredients in a food processor. Reserve a handful of peas for serving. Pulse until you have a coarse mixture. Taste and add more lemon or seasoning if required.
3. Lightly toast your rye bread and spread with the pea mash.
4. Add slices of red onion and beetroot.
5. Top with the sliced cooked eggs and dress with fresh cooked peas and rocket leaves.
6. A light supper, bursting with fresh spring flavour and colour.