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.