In the UK alone, food waste accounts for roughly 25 million tonnes of CO2 every year – equal to an average of eight meals worth of food, in every household, every single week.
One of the most common culprits is the avocado; most of us have felt the frustration of waiting a day too long to tuck in – and finding a manky brown mush in the place where creamy green flesh used to be.
So here’s the sustainable brunch hack I’m taking into 2022; in honour of #FoodWasteActionWeek I’m sharing it with you, too. Just swap avocado toast for smashed pea & mint bruschetta!
This recipe uses frozen peas, some store cupboard staples, and sprinkling of fresh mint & feta to make a deliciously sustainable alternative to avo on toast – and by stocking up on frozen foods like this, I know that changing my brunch plans at the last minute won’t lead to wasted food at home.
This is a sponsored post, in collaboration with Food Waste Action Week.
- two cupfuls of frozen peas, defrosted & cooled
- 1 tablespoon olive oil
- 1 handful fresh mint leaves / 1 tsp dried mint
- 30g feta
- 1/2 tsp dijon mustard
- 2 slices freshly toasted sourdough
- juice of 1/2 lemon
- chilli flakes, salt & pepper to taste
- Add peas, olive oil, mint leaves, lemon juice, dijon mustard and a pinch of salt to a blender and blitz until you have a coarse paste – if you like, you can keep a handful of peas aside to add in again afterwards for a ‘chunkier’ bite.
- Toast your slices of sourdough, then spoon over the pea mixtures.
- Crumble the feta over the pea toasts, and top with chilli flakes, fresh mint and an extra drizzle of oil (optional).