Zest Salt Smashed Pea and Avocado Toast with Mint and Lemon

Difficulty: Easy | Prep: 10 min | Cook: 5 min | Total: 15 min | Serves: 2 | Dietary: Vegan

Smashed avo on toast, but with a bag of frozen peas doing half the work. The peas make it sweeter and greener, and a good pinch of Chooki's Zest Chicken Salt brings the lemony, salty kick that makes you go back for the crusts. Fifteen minutes, one fork, done.

Step 1: Blanch the Peas

Bring a small saucepan of water to the boil and drop in the frozen peas for 2 minutes. Drain them and run them under cold water straight away. That stops the cooking and keeps them bright green instead of army green.

Step 2: Smash It Together

Scoop the avocado into a bowl with the peas, lemon juice, most of the lemon zest, half the mint, 1 tablespoon of olive oil and 1 teaspoon of Chooki's Zest Chicken Salt. Go at it with a fork. Keep it rough and chunky, with plenty of peas left half whole. A smooth paste is the wrong answer here.

Step 3: Toast and Rub

Toast the sourdough until it's deep golden and properly crunchy at the edges. While it's still hot, rub the cut side of the garlic over the top of each slice. The hot toast grates the garlic like sandpaper and you get a whisper of it in every bite.

Step 4: Pile It High

Pile the smash onto the toast, then finish with the rest of the mint and lemon zest, a drizzle of the remaining oil, a pinch more Zest salt and the chilli flakes if you're keen. Eat it now, while the toast still crunches.

Tip: Got leftover smash? Press cling wrap right onto the surface so no air gets in and it'll stay green in the fridge until lunch. Spread it on crackers or stir it through warm pasta.