pea guacamole toasts
Recipe from 15 Minute Vegan on a Budget by Katy Beskow (Quadrille, £15) Photography © Dan Jones.
Avocado toast makes for a delicious brunch, but let’s face it, avocados are an expensive ingredient to purchase frequently. This guacamole uses frozen peas in place of avocado for a fresh, cost-effective brunch.
200g (7oz) frozen peas
1 small red onion, peeled and finely chopped
1 tomato, deseeded and chopped
small handful of coriander leaves, finely chopped
juice of 1 unwaxed lime
generous pinch of sea salt flakes
2 slices of thick white toast
I love a chunky guacamole, but if you prefer a smoother spread, simply blitz the peas in a blender before adding the other ingredients.
Defrost and simmer the peas in a saucepan of hot water for 2-3 minutes, then drain and tip the peas into a mixing bowl.
Use a potato masher to crush the peas until semi-smooth, then stir in the onion, tomato, and coriander.
Stir in the lime juice and mix until combined. Season with sea salt.
Load generously onto hot toast.
The reassuring texture and flavour of white beans and pasta are brought together in this simple soup, which is filling and warming.