Pea and Chorizo Toast f


  • 2 slices seeded sourdough bread
  • 80g petit pois or peas
  • 5g mint leaves
  • 25g watercress
  • 1 tsp extra virgin olive oil
  • Sea salt and freshly ground black pepper
  • 20g chorizo, finely chopped
  • 10g roasted cashews, roughly chopped
  • Freshly ground black pepper


Calories columnFat columnSaturates columnSugars columnSalt column
241 per serving
12% %GDA
11g per serving
16% %GDA
3g per serving
13% %GDA
3g per serving
3% %GDA
1.20g per serving
20% %GDA


  1. Bring a pan of salted water to the boil, add the peas, mint and all but a very small handful of the watercress.

  2. Return to the boil then drain and place into a food processor with the extra virgin olive oil and plenty of salt and black pepper.

  3. Blitz to a nearly smooth puree and set aside- you want a little texture left.

  4. Heat a frying pan until hot, add the chorizo and cook for 2-3 minutes until crispy and the oil has been released. Carefully lift out the crispy chorizo, leaving the oil behind.

  5. Add the bread and fry in the chorizo oil, on each side until just golden.

  6. Remove and place onto a serving plate. Top with the pea puree, remaining watercress and crispy chorizo. Finish with a scattering of the roasted cashews and black pepper and serve straight away.