Easy- Peasy Feta Toast -The Studd Sibling Book

Sammy didn’t name this dish ‘easy-peasy’ or nothin!



Prep Time:



Sammy didn’t name this dish 'easy-peasy' or nothin! It can be whipped up in 10–15 minutes and enjoyed at any time of the day. When it’s broad bean season, we double-shell them and replace the peas.


  • 100g/ 3.5 oz Aphrodite Feta
  • 80 g (1/3 cup) Greek-style yoghurt or pot-set natural yoghurt
  • 4 slices of sourdough
  • 1 garlic clove, halved
  • 300 g / 10.5 oz(2 cups) frozen or fresh peas
  • 25 g/ 0.8 oz unsalted butter
  • 1 small red chilli, finely chopped (deseeded if you prefer less heat)
  • 1/2 bunch of mint, leaves picked and torn, plus extra to serve
  • 1 1/2 tablespoons extra-virgin olive oil


  1. In a bowl, mash the feta with the yoghurt to form a paste. Set aside.
  2. Heat a chargrill pan over high heat until smoking. Add the bread and toast, turning over after each side has been gently charred. Remove the toast from the pan and rub the cut sides of the garlic clove over each side. Set aside.
  3. Cook the peas in a saucepan of salted boiling water for 1–2 minutes, until just tender. Drain and run under cold water to stop the cooking process.
  4. Melt the butter in a non-stick frying pan over medium–high heat until slightly browned. Add the peas to the pan with the chilli and mint and, using a fork, lightly mash. Remove from the heat and mix through the olive oil and lemon juice, and season with salt and pepper.
  5. Spread a generous amount of the feta mixture onto the toast and top with the mashed peas. Sprinkle a few mint leaves over the top, season with salt and pepper and serve.
Original recipe created for by For The Best Things in Life Are Cheese. Photography by Lauren Bamford. Styling by Kirsten Jenkins.

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