Smashed pea, zucchini, feta and mint toast topper

Author: Megan Cameron-Lee

Save to favs/meal planning

See favs

Serves: 1

Time to make: 10 mins

Ingredients

More weights & measures

½ cup frozen peas
olive spray oil
1 small courgettezucchiniX, peeled in ribbons
juice of ½ lemon
2 slices sourdough bread, toasted
2 tablespoons crumbled feta
mint leaves, torn if large
chilli flakes

$AVER recipes were costed at $5 or below at the time of publication. We are mindful that seasonal and regional availability and price fluctuations occur - click here for healthy shopping tips for greater savings.

Instructions

Stay Awake

1 Cook peas and drain well. Spray a frying pan with oil and place over medium-high heat. Cook courgette until lightly charred.

2 Roughly mash peas with lemon juice and spread over toasted sourdough. Top with feta, mint, courgette and a sprinkle of chilli flakes.

Variations

Make it gluten free: Use gluten-free bread.
Make it vegan: Use vegan cheese and bread.

Nutrition Info (per serve)

Calories 283 cal

Kilojoules 1180 kJ

Protein 17 g

Total fat 6 g

Saturated fat 3 g

Carbohydrates 35 g

Sugar 3 g

Dietary fibre 7 g

Sodium 740 mg

Calcium 180 mg

Iron 3 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

Save to favs/meal planning

See favs PRINT