Ingredients

For the pea mash

• 2 cups frozen peas
• 1 garlic clove
• Zest + juice of 1 lemon
• 2 tbsp olive oil
• 2 tbsp grated parmesan
• Small handful fresh mint or basil
• Salt + black pepper

For the prawns

• 10–12 large prawns or shrimp, peeled and deveined
• Olive oil
• 1 garlic clove, grated
• Pinch chili flakes
• Salt + pepper

For serving

• 4 thick slices grilled sourdough
• Shaved parmesan
• Lemon wedges
• Fresh herbs
• Cracked black pepper
• Optional: chili oil or hot honey drizzle

Instructions

1. Make the lemon pea mash

Bring a pot of salted water to a boil. Add peas and cook for about 2 minutes until bright green. Drain and rinse briefly with cold water.

Add peas to a food processor with garlic, lemon zest, lemon juice, olive oil, parmesan, and herbs. Pulse until chunky-smooth, not completely puréed. Season generously with salt and pepper.

2. Grill the prawns

Toss prawns with olive oil, garlic, chili flakes, salt, and pepper.

Grill on a hot grill pan or skillet for about 2 minutes per side until lightly charred and cooked through.

3. Toast the bread

Brush sourdough lightly with olive oil and grill or toast until golden and crisp on the edges.

4. Assemble

Spread a thick layer of lemon pea mash over each toast. Top with grilled prawns, shaved parmesan, extra lemon zest, herbs, and cracked pepper.

Finish with a squeeze of lemon and a drizzle of chili oil or hot honey if you want a little sweet heat.

This recipe comes courtesy of ME Creative Napa