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.
Serves 2
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.
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