100gpeas - fresh if you have them(about a cup) frozen are fine
leavesa small handful of basil and mint
120gsoft cream cheese(1/2 cup)
zest and juice of 1/2 lemon
4-6slicesof good bread
1tablespoonrapeseed or olive oil
1/2bulb fennelfinely sliced
a large handful of pea shoots
If you're using frozen peas, make sure they're defrosted. If you're using fresh peas, depending on how fresh they are, you might need to blanch them in boiling water for a minute or so. You'll have to judge that for yourself. Once you've prepared your peas, place them into the bowl of a food processor along with the herbs. Pulse until roughly chopped but not too finely. (If you don't want to use a food processor, mash the peas with a fork and finely chop the herbs). Transfer to a small mixing bowl.
To the peas, add the soft cream cheese, the lemon zest and juice, and a good pinch of salt and pepper. Give it a taste and make sure it's seasoned to your liking.
Drizzle the slices of bread with the oil. Heat a griddle pan over a fairly high heat and grill the bread until crisp and some nice bar marks have developed.
Split the pea mixture between the toast and spread evenly. Top with the radishes, fennel, pea shoots and some fennel fronds if you have them. Finish with a good twist of freshly ground black pepper.