Feta and Pea Bruschetta with Chilli and Dukkah

Feta and pea bruschetta with chilli and dukkah, a quick and easy lunch or snack packed full of flavour.

Feta and Pea Bruschetta with Chilli and Dukkah

I love food like this in fact I think I could write a whole book on things to eat on toast. Or should I say bruschetta, I think the toast has to be rubbed with garlic and oil to be bruschetta but Im not entirely sure. This is a lovely way to really make the most of the fresh peas whilst they are in season. Of course the sweet peas are the perfect partner to cool, salty feta.

Feta and Pea Bruschetta with Chilli and Dukkah

Feta and Pea Bruschetta with Chilli and Dukkah

For me these are the perfect snack to eat alfresco, shared with friends along with maybe a cold, crisp glass of wine. I combined the peas with plenty of herbs and green chilli and topped it all of with a sprinkle of dukkah and of course a generous glug of good olive oil. Get the dukkah recipe here.

Happy Summer guys xx

Feta and Pea Bruschetta with Chilli and Dukkah

Feta and Pea Bruschetta with Chilli and Dukkah

 

Feta and Pea Bruschetta with Chilli and Dukkah

Feta and Pea Bruschetta with Chilli and Dukkah

  • Total Time: 20m

Ingredients

  • 6 Slices of sourdough bread
  • 1 Garlic clove peeled
  • Olive oil
  • 200 g Feta
  • 2 tbsp. Natural yoghurt
  • 2 tbsp. Lemon juice
  • Salt and pepper
  • 250 g Peas (you can use fresh or frozen)
  • 1 Small green chilli finely chopped
  • 1 tbsp. Mint finely chopped
  • 2 tbsp. Parsley finely chopped
  • 1 tbsp. Dill finely chopped
  • 6 tsp. Dukkah

Instructions

  1. Heat the grill and toast your sourdough bread. Rub garlic clove all over toasted bread.
  2. In a bowl add the feta, yogurt, 1 tablespoon of lemon juice, salt and pepper to season. Mix well and spread generously on the toast.
  3. Boil the peas until just cooked don't over cook. Plunge the peas into cold water to cool and help keep their green colour. In a bowl add the peas, chilli, herbs, remaining lemon juice, salt and pepper. Mix and crush the peas. Place pea mixture on top of the feta, drizzle with olive oil and sprinkle over some dukkah.
  • I’m drooling! These look so good! I hope one day you do write a book on toast toppings! I would definitely buy it! I’m in love with the way you’ve styled these bruschetta- I always think these sorts of things, along with soups must be the hardest things to take photos of, but you always make things look gorgeous so effortlessly xxx

  • That’s a funny title. I’m snickering 😉 butt seriously, I’m definitely making this! The pictures are awesome as always.

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