Ingredients
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
Method
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
