Photograph: Martin Poole
- 150 g shelled peas (or 200g broad beans – but remove the skins)
- a drizzle of olive oil
- 1 tbsp chopped mint, plus extra to garnish
- 4 slices of bread, griddled
- a handful of soft goat's cheese
Blanch the shelled peas or broad beans then drain and tip into a bowl. Squash the peas lightly with a fork and add a drizzle of olive oil, 1 tbsp chopped mint and some seasoning.
Top the four slices of griddled bread with the peas, crumbled soft goats' cheese, a few small mint leaves and a drizzle of olive oil. Finish with a little crushed sea salt and a grinding of black pepper.