Goat's cheese, spinach & pea tartines

Name: Goat's cheese, spinach & pea tartines
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: 260 g pack Essential Spinach, washed; 175 g frozen garden peas; 2 tbsp extra virgin olive oil, plus extra for drizzling; 4 salad onions, finely sliced; ½ tsp fine sea salt; 1 unwaxed lemon, zest; 20 g pack dill, chopped; 100 g tub Bettine Goat's Cheese Pearls; 2 large or 4 small slices sourdough, toasted

This topping would also be good on puff-pastry tarts or in a baked potato.

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Vegetarian

Serves2
CourseLunch
Prepare10 mins
Cook10 mins
Total time20 mins

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260g pack Essential Spinach, washed
175g frozen garden peas
2 tbsp extra virgin olive oil, plus extra for drizzling
4 salad onions, finely sliced
½ tsp fine sea salt
1 unwaxed lemon, zest
20g pack dill, chopped
100g tub Bettine Goat's Cheese Pearls
2 large or 4 small slices sourdough, toasted

Put the spinach in a colander and pour over a kettle of just-boiled water to wilt. Leave for a minute, then press out as much water as you can with a spoon. Tip onto kitchen paper to drain the excess liquid. Meanwhile, boil the peas for 2-3 minutes, then drain in the colander.
Heat 1 tbsp oil in a large frying pan over a medium heat. Fry the salad onions with the salt for 2 minutes. Roughly chop the spinach and add to the pan, frying for a minute. Roughly crush the peas with a potato masher, then tip into the pan. Add the half of the lemon zest, a grind of black pepper and stir over the heat. Stir in half of the dill and two-thirds of the goat’s cheese pearls, then take off the heat and leave to melt in the residual heat.
Arrange the toasted sourdough on plates, drizzle with oil and top with the goat’s cheese, spinach and pea mixture. Drizzle over the remaining 1 tbsp oil, then scatter with the reserved goat’s cheese pearls, the remaining lemon zest and dill. Serve immediately.