Green toast

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.

Recipe «Green toast» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 200g Greek-style yoghurt, 1/2 tsp ground cumin, 1 red birdseye chilli, seeded, finely chopped, 1 tsp lemon rind, finely grated, 2 tsp lemon juice , 1 1/2 cups frozen peas, 2 large zucchini, thinly sliced lengthways into ribbons, 4 thick slices sourdough bread* , Olive oil spray, 1 tbsp pistachio dukkah, to sprinkle, Mint leaves, to serve, Lemon zest, to serve.

Ingredients:

• 200g Greek-style yoghurt 
• 1/2 tsp ground cumin 
• 1 red birdseye chilli, seeded, finely chopped 
• 1 tsp lemon rind, finely grated 
• 2 tsp lemon juice 
• 1 1/2 cups frozen peas 
• 2 large zucchini, thinly sliced lengthways into ribbons 
• 4 thick slices sourdough bread* 
• Olive oil spray 
• 1 tbsp pistachio dukkah, to sprinkle 
• Mint leaves, to serve 
• Lemon zest, to serve 

Instructions

1. 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.
2. 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.
3. 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.
4. Spread toast with yoghurt mixture. Top with peas and zucchini. Sprinkle with dukkah, mint and lemon zest.