Pea & Feta Toast southampton eats

Whipped feta and cottage cheese with lemony, minty crushed petite pois, crispy Parma ham shards and quick pickled radish – all served up on golden toast. Toast is a god tier food and even though the toppings are fancy, this is a quick and delicious recipe that’s perfect for a light summer bite.  



Crosta & Molica pan pugliese bread 

Frozen petit pois (about two handfuls)

3tbs cottage cheese 

4tbs feta 

1 lemon 

A bunch of fresh mint 

8 Radishes 

2tbs red wine vinegar 

2tbs sugar 

5 rashers Parma ham 

2tbs dried oregano 



Blitz the feta and cottage cheese with the zest of the whole lemon and the juice from

1/2. Place in the fridge until serving. 

Set the oven to 190 and place the Parma ham on a baking sheet. Cook for 12 minutes and leave to cool and crisp up.


Bring water to the boil and throw in your peas for one minute. Drain and pulse with a stick blender until you have a varied texture and some whole peas remaining. Season well and add olive oil and finely chopped mint.


Slice the radishes very finely on a mandolin. Place in a bowl with the vinegar, salt and sugar and let them sit for about 10 minutes. You can also keep these in a sterilised jar in your fridge for weeks. 


ASSEMBLE: Toast your bread and layer up your toppings, finishing with a sprinkle of dried oregano, some fresh mint and some good olive oil. 

Check our more recipes from @dining_with_dahli


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