200g of peas
1 bag of rocket, approximately 90g
200g of burrata, sliced
French baguette or ciabatta, sliced
Basil, mint or tarragon (optional)
3 tbsp of olive oil
Juice of 1 lime
Salt & pepper
Step 1Preheat the oven to 190°C.
Step 2Slice the bread diagonally into 1cm thick slices. Place the slices on a baking tray and drizzle with olive oil, and sprinkle with salt and pepper. Pop into the oven for a few minutes to toast.
Step 3Simmer the peas, drain, then blend with the rocket, a generous pinch of salt, pepper and olive oil.
Step 4On the toasted crostini, add the puree, then a slab of burrata, a squeeze of lemon, black pepper, salt.
Step 5If whipping up the salsa verde, blend the ingredients and drizzle over before serving.