Recipe of the Week: Pea & Mint Crostini
Peas are one of those crops that suddenly arrive all at once in June. Whether you’re picking them fresh from the garden or using a handful from the freezer, this recipe is a brilliant way to celebrate that sweet, early‑summer flavour.
Pea & Mint Crostini is light, bright and perfect for a quick lunch, a garden snack, or something to enjoy after a morning on the plot. It’s also a great reminder that simple ingredients can make something really special — especially when the herbs are home‑grown.
Ingredients
- 200g peas (fresh or frozen)
- A small handful of fresh mint
- 1 garlic clove
- Olive oil
- Lemon juice
- Salt & pepper
- Bread for toasting (baguette, sourdough, or whatever you have)
Method
- Blanch the peas in boiling water for 2–3 minutes, then drain and cool.
- Add the peas to a bowl with chopped mint, crushed garlic, a squeeze of lemon and a drizzle of olive oil.
- Smash lightly with a fork — you want texture, not a purée.
- Season with salt and pepper to taste.
- Toast your bread slices until crisp.
- Spoon the pea mixture on top and finish with a little extra mint or lemon zest.
Why This Recipe Works
Peas and mint are a classic early‑summer pairing. The sweetness of the peas, the freshness of the mint and the brightness of the lemon make this a perfect seasonal snack. It’s also incredibly quick — ideal for busy gardening days when you want something tasty without much effort.
If you grow peas, this is a lovely way to enjoy the first harvests. And if you don’t, frozen peas work just as well, making it a recipe you can enjoy all year round.