Peas are for more than fish and chips. They’re tiny, delicious and versatile nutrient bombs! They provide protein and fibre as well as phytonutrients; they’re cheap and convenient AND they are a local food here in the UK. But peas on toast? Yes, yes, yes – so good. Crushing the peas with some fresh mint, horseradish and a bit of creme fraiche takes them to new heights. Add a poached organic egg or some crumbled feta if you’d like.
Boil the peas for 2-3 mins in very shallow water until just cooked, and still bright green
Mean time pop the bread in the toaster, to toast.
Now drain the peas and in a bowl crush them with a fork, along with the horseradish, mint, creme fraiche and salt.
Serve the peas on toast and drizzle with good olive oil
Peas are part of the pulse/legume family and bring with them that same pulse’y protein and fibre that’s so beneficial to health. But they also have specific phytonutrients – coumestrol and saponins, as well as flavonoids – catechin and epicatechin – that add to the health support that all sorts of plant foods give us. Phytos and polyphenols contribute to inflammation-fighting and immune support in the body. Massively important.
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