- Once cooled, transfer the peas to a bowl along with the ½ tsp chilli flakes, chopped mint, salt & pepper. Crush with the back of a fork.
Slice the ciabatta into 1 cm slices, brush with olive oil and a sprinkle of salt, pepper and oregano then griddle to toast.
Cook 100g of peas as per back of pack instructions and then immediately cool in iced water.
Top with the smashed peas and garnish with crumbled feta and a dash of chilli flakes for a pop of colour.