2 avocados, chopped with juice and zest 2 limes

8 slices baguette, toasted/griddled

400g peas, frozen

200g crumbled feta

For the pesto

50g basil

50g hard Italian parmesan style veggie cheese

100ml extra virgin olive oil

25g mint

25g pine nuts, toasted

1 clove garlic


1. Blend all pesto ingredients together until smooth

2. Blanch the peas in boiling water, drain, then put in a hot pan with a little oil. Season well, cook 2mins til a little charred

3. Add to the pesto

4. Spread avocado on each toast, add pesto, top with feta and chilli flakes