Makes 10 croutes
Lightly brush bread with extra virgin olive oil. Grill in a
heated ridged frying pan or over a barbecue grill; take care as the
bread will burn easily.
Remove peas from pods. Cook peas in gently boiling salted water
for about 12 minutes, or until tender. If using frozen peas, put
them in a sieve and rinse off icy crystals. Cook in gently boiling
salted water for 5 minutes, until just tender. Drain peas and
refresh with cold water.
Wipe out pan. Add 1 tablespoon extra virgin oil and the chopped
shallot and cook gently until shallot is soft but not coloured.
Return peas to pan and season with salt and freshly ground black
pepper to taste. Mash with a fork or potato masher to a lumpy
puree. Mix in herbs.
Spread crushed peas and herbs on the toasted bread and arrange
on a serving platter. Top with slivers of feta, grind on some
pepper, then drizzle with a little lemon-infused olive oil. Serve
Good sourdough bread has just the right texture, tang and chew
to cushion this verdant puree of peas and herbs - anything else
will be soft and pappy. Sauvignon Blanc would love the peas and
herbs, but Chardonnay, Riesling or a young frisky red would also
make great matches.