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Pea, Radish and Fennel Tartines

Pea, Radish and Fennel Tartines

Course Appetizer
Cuisine British
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Calories 190kcal
Author Eat Love Eat


  • 100 g peas - fresh if you have them (about a cup) frozen are fine
  • leaves a small handful of basil and mint
  • 120 g soft cream cheese (1/2 cup)
  • zest and juice of 1/2 lemon
  • 4-6 slices of good bread
  • 1 tablespoon rapeseed or olive oil
  • 4-6 radishes finely sliced
  • 1/2 bulb fennel finely 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.


Nutrition information is for 6 servings.


Calories: 190kcal