Ingredients
• 1 sourdough baguette
• 1⁄4 cup extra virgin olive oil
• 1 clove garlic
• 2 cups frozen baby peas
• 1⁄2 bunch mint leaves, finely chopped
• 1⁄2 bunch flat-leaf parsley leaves, finely chopped
• Sea-salt flakes and freshly ground black pepper, to season
• 120g Persian feta, crumbled
• 1⁄2 cup snow pea shoots
• 2 radishes, finely sliced
• Lemon wedges, to serve
Method
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Preheat a barbecue grill plate over a medium heat. Cut each baguette in 1⁄2 lengthways and then in 1⁄2 crossways to make 4 pieces. Brush with 1 Tbsp of the oil, then cook on grill until lightly blackened. Rub with garlic, then set aside.
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Blanch peas in a saucepan of boiling water for 2 minutes or until tender, then refresh in cold water. Transfer to a large bowl and crush with a fork. Add mint, parsley and remaining oil, mixing well to combine. Season with salt.
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Spread pea mixture on baguette pieces, then top with feta, snow pea shoots and radish slices. Season generously with
pepper. Serve with lemon wedges.
