If you're anything like me and have a mild obsession with hot honey, I think you might like this one.
Don't get me wrong, I love avocado on toast, but it's nice to have a few other options up your sleeve, and this makes a really lovely alternative. The smashed peas are fresh and light, with lemon and mint bringing plenty of brightness, while the hot honey halloumi adds a delicious combination of sweetness, saltiness and heat.
Blending a little of the peas before mixing them with the rest gives you a lovely creamy base while still keeping plenty of texture. Piled onto thick slices of toasted sourdough and topped with warm halloumi, it's a simple combination that feels a little more special than your everyday toast.
Part of my Breakfasts I Actually Eat series, this is one I particularly love for a slow weekend breakfast or brunch. It's quick to prepare, doesn't require too many ingredients and is equally lovely for a light lunch.
Ingredients
Serves 2 | Preparation: 10 minutes | Cooking: 10 minutes
200g frozen garden peas
1 tbsp extra virgin olive oil
1 tbsp fresh lemon juice
Zest of ½ lemon
2 tbsp fresh mint, finely chopped
Salt and freshly ground black pepper
180–200g halloumi, sliced into ½–1cm pieces
1 tsp olive oil
1 tbsp honey
1 tsp chilli flakes
2 thick slices sourdough bread
Extra fresh mint
A little lemon zest
Method
Bring a saucepan of water to the boil. Add the frozen peas and cook for 2–3 minutes until tender. Drain well.
Transfer approximately one-third of the peas to a blender with the olive oil and lemon juice. Blend until smooth, adding a teaspoon of water if needed. Transfer the purée to a bowl with the remaining peas and roughly mash together with a fork, leaving some of the peas whole for texture. Stir through the lemon zest and chopped mint, then season with salt and freshly ground black pepper.
Toast the sourdough until golden and crisp.
Heat the olive oil in a non-stick frying pan over medium heat. Add the halloumi slices and cook for 2–3 minutes on each side until golden.
Reduce the heat to low and add the honey and chilli flakes directly to the pan. Gently turn the halloumi slices to coat in the glaze for 30–60 seconds, allowing the honey to become sticky. Take care not to let it burn.
Spoon the smashed peas generously over the toasted sourdough. Arrange the warm halloumi on top and drizzle over any remaining chilli-honey glaze from the pan. Finish with fresh mint and a little extra lemon zest, then serve immediately.
Meal prep & storage
The smashed pea mixture can be prepared ahead and stored in an airtight container in the fridge for up to 3 days.
When you're ready to serve, gently bring the peas back to room temperature or warm them briefly. I recommend cooking the halloumi fresh, just before serving, so it stays golden and has that lovely sticky honey coating. Toast the sourdough fresh, too, and assemble everything just before eating.
A little more ease in the kitchen
I love having a few simple preparations ready in the fridge that can be turned into something delicious without too much effort. The smashed peas are a lovely example of this, giving you a versatile base that works just as well on toast as it does alongside eggs, roasted vegetables or a grain bowl.
It's this kind of flexible approach to preparing food that inspired my Mindful Meal Prep System. Rather than preparing every meal in advance, it's about having a few useful foundations ready to make nourishing yourself easier throughout the week.
You can explore the Mindful Meal Prep System here.