Smashed Peas on Toast By Victoria Cowen
I love peas, especially Hodmedods dried marrow fat peas as they’re creamy and delicious, help address global food security and environmental challenges whilst also contributing to a healthy diet.
Peas are high in protein and contain all 9 essential amino acids, have a low glycemic index, high soluble fibre content, heart friendly minerals (magnesium, potassium and calcium) and rich in antioxidant nutrients (vitamin C).
Not only that, they’re a very important crop for agriculture too (along with other legumes). They fix nitrogen, solubilise phosphates, promote soil carbon sequestration, increase soil organic matter, improve soil structure and maintain soil biodiversity.
Here’s my smashed avocado on toast alternative – replacing avocados with marrowfat peas. Super delicious, super nutritious and good for the planet. Bit of a winner really!
Ingredients:
- Marrowfat peas, soaked overnight
- Garlic
- Mint, chopped
- Chilli, diced
- Apple cider vinegar
- Hemp Oil
- Salt
Method:
Cook marrowfat peas in salted water with a few cloves of garlic.
Once the marrowfat peas are cooked, crush them (along with the garlic) to a chunky texture.
Season with everything else.
I’ve served on a soda bread made from camelina seeds and Vanessa Kimbells’ wholemeal ‘diversity blend’ flour, along with spring onion and radish.
