To save time, swap the yoghurt for spreadable light cream cheese. Combine with cumin, chilli, lemon rind and lemon juice and spread straight on your toast.
- Combine yoghurt, cumin, chilli, grated lemon rind and lemon juice in a bowl. Season. Spoon into a piece of muslin or clean Chux. Place in a sieve over a bowl. Place in the fridge for 6 hours to drain.
- Cook the peas in a large saucepan of boiling water for 2 mins or until tender. Drain well. Return to pan. Use a potato masher to coarsely crush.
- Preheat a chargrill on medium. Spray the zucchini and bread with oil. Cook zucchini for 1 min each side or until charred. Transfer to a plate. Cook bread for 1-2 mins each side or until toasted.
- Spread toast with yoghurt mixture. Top with peas and zucchini. Sprinkle with dukkah, mint and lemon zest.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set