Pea & Parsley Potato Toast
Toast is a marvellous thing, it provides the perfect vehicle for delicious toppings, and my slightly off beat version here is no exception.
I love to use vegetables in replacement for a bread base, not only does it provide an extra boost of nutrients to a simple dish, but also encourages a pushing of culinary creativity which is something I just love to do.
This delicate beauty makes the best quick lunch, breakfast, brunch or canapé – simply adjust the size of your potato pieces to fit the social setting.
Key Facts
- Deliciously Versatile
- Plant-Powered
- Super Simple
- Vegan
Ingredients
- 1 waxy potato
- 1 cup frozen peas
- 1 large handful fresh parsley
- 3 tbsp houmous
- 2 tsp lemon juice
- 2-3 radishes
Preparation
01
Preheat your oven to 200C, line a flat tray with parchment.
02
Wash & slice the potato along its length, run with coconut oil, season & arrange on the tray. Bake for 15 mins, flip and bake for another 10 or until golden.
03
Place the peas in a bowl, cover with boiling water & leave to thaw for 2 mins. Drain.
04
Finely slice the parsley then tip over the peas roughly chopping them together.
05
Mix the houmous with the extra lemon to thin to a sauce.
06
Arrange your toasts on plates, top with your pea mix, drizzle over the houmous & top with slices of radish.
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About me
Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.
