Open Shop Sorted

Lunch recipe

Goat's Cheese Pea Tartines with Lemon Herb Salad

No ratings yet

Crisp sourdough layered with lemony crushed peas, goats cheese and a fresh spinach, rocket and mint salad.

Start planningStart cookingIngredients
25 min480 kcal4 base servingsLunchVegetarianFamily FriendlyFilling Lunch
ContainsGluten, Milk
Allergy and dietary checks

Shop Sorted can help flag food rules, but it cannot guarantee that a meal or product is allergen-free or suitable for your needs. Always check retailer labels, product packaging, ingredients and substitution notices before buying, cooking or eating.

Recipe and nutrition estimates

Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.

Focus ingredients: goat's cheese, frozen peas, sourdough bread, baby spinach

Dietary fit: Vegetarian, Lower Sugar

Serving tip: Leave some peas whole so the topping has a fresh, recognisable texture.

Goat's Cheese Pea Tartines with Lemon Herb Salad plated and ready to serve.

Image: Shop Sorted generated asset

Ingredients

What you need

  • 8 slices sourdough bread
  • 200g goats cheese
  • 300g frozen peas
  • 150g baby spinach
  • 100g rocket
  • 20g fresh mint
  • 1 lemon
  • 1 clove garlic
  • 1 tsp honey
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper

You'll also need

medium saucepan, potato masher, baking tray, grill, fine grater

Method

Step by step

Up to 8 clear steps
  1. Goat's Cheese Pea Tartines with Lemon Herb Salad cooking step 1: Prepare the herbs and lemon.
    Step 1

    Prepare the herbs and lemon

    Pick and roughly chop the mint leaves. Finely grate the garlic and lemon zest, then squeeze 2 tablespoons lemon juice.

    4 min
  2. Goat's Cheese Pea Tartines with Lemon Herb Salad cooking step 2: Cook the peas.
    Step 2

    Cook the peas

    Tip the frozen peas into a saucepan of boiling water and cook for 3 minutes until bright green and tender. Drain thoroughly and return them to the dry pan.

    3 min
  3. Goat's Cheese Pea Tartines with Lemon Herb Salad cooking step 3: Crush the pea base.
    Step 3

    Crush the pea base

    Add the garlic, half the mint, half the lemon zest, 1 tablespoon lemon juice, 1 tablespoon olive oil, 0.5 teaspoon salt and half the black pepper. Crush with a potato masher, leaving plenty of whole peas.

    3 min
  4. Goat's Cheese Pea Tartines with Lemon Herb Salad cooking step 4: Toast the bread.
    Step 4

    Toast the bread

    Heat the grill to high. Arrange the sourdough on a baking tray and grill for 2 to 3 minutes on each side until crisp and golden at the edges.

    6 min
  5. Goat's Cheese Pea Tartines with Lemon Herb Salad cooking step 5: Build the tartines.
    Step 5

    Build the tartines

    Spread the crushed peas over the toasts, dot with the goat's cheese and return to the grill for 2 minutes until the cheese is warm and lightly golden.

    2 min
  6. Goat's Cheese Pea Tartines with Lemon Herb Salad cooking step 6: Dress and serve.
    Step 6

    Dress and serve

    Whisk the remaining 1 tablespoon olive oil and lemon juice with the honey, remaining 0.5 teaspoon salt and black pepper. Toss with the spinach, rocket and remaining mint, then serve alongside the warm tartines with the remaining lemon zest.

    2 min