2 cups frozen peas
½ bunch mint, roughly chopped
4 tablespoons Beerenberg Caramelised Onion
salt & pepper
6 carrots, orange or multi-coloured, peeled
4 thick slices sourdough bread
150g Danish feta, crumbled
2 tablespoons pepitas or sunflower seeds
Heat a medium pot of water on high heat. Once boiling, add the peas and cook for 2 minutes. Strain, and place the peas in a bowl. Using a fork, roughly mash the peas before adding the mint, Beerenberg Caramelised Onion and a pinch of salt and pepper. Mix to combine.
To make the carrot ribbons, use a vegetable peeler to slice the carrot lengthways into long, thin ribbons.
Lay the sourdough on four plates. Top with the minted peas, feta, seeds and carrot ribbons.