Peas, Casheta, & Herbs on Buckwheat Toast
Peas, Casheta, & Herbs on Buckwheat Toast
Recipe by Carter Were
Ingredients:
Frozen peas, 2 cups (defrosted overnight)
Herbs, 2-3 handfuls chopped (parsley, mint, chives)
Spring onion, 1 chopped
Lemon juice, 1 tbsp
Olive Oil, 2 tbsp
Casheta, 1/2 cup
Salt & Pepper, to taste
Sprouted Buckwheat Toast, 4 Slices
Method:
Put all ingredients except casheta into a bowl and and squish with your hands, breaking up the peas. Add feta, crumbling as you go. Season with salt and pepper and another squeeze of lemon juice.
It's best to eat immediately, as it doesn't keep too well. But if you have leftovers, eat then with pasta the next day.