Instructions

1. Blanch the peas in boiling water for 3 minutes. Drain and rinse under cold water.
2. Put the peas into a bowl, crumble the feta on top and add a little olive oil. Using a fork, or potato masher, crush the peas & feta into a rough paste. Add the mint, some of and the zest & juice of the lemon. Season to taste.
3. In the meantime, slice the baguette slightly diagonally - about 1 cm thick. Put them on a baking tray, drizzle with some olive oil and grill them in the oven (or griddle, barbecue them).
4. Spoon the pea mixture onto the toasts. Arrange them on a plate, then scatter mint leaves on top of each with some ground pepper and drizzle some oil over the toasts.