Go Back
–+ servings
Print Add to Collection

Spring Pea Toast with Pickled Radish

Prep Time 10 minutes
Cook Time 2 minutes
Servings 4 People

Ingredients

  • 2 cups fresh or frozen peas
  • 1 tbsp olive oil
  • 2 tbsp lemon juice
  • 2 tbsp tahini
  • ½ tsp kosher salt
  • 4-8 slices whole grain bread, toasted
  • Chopped parsley, dill, or cilantro (for topping)
  • Flaky salt and pepper (for topping)

For the pickled radish:*

  • 1 bunch radishes, thinly sliced
  • ¼ cup lime or lemon juice or apple cider vinegar
  • ¼ cup water
  • ½ tsp kosher salt
  • *You could also just top with pickled red onion or anything crunchy and tangy, like a raw crunchy veg (fennel, cucumber, radish, snap peas) tossed in lemon and salt.
  • Warning: ~ pickled radishes are so delicious, but they smell a little funky when you open the jar. So don’t be alarmed!

Items you can prep ahead (optional)

  • Cook 2 cups peas
  • Make creamy pea spread
  • Thinly sliced 1 bunch radishes
  • Pickle radishes

Instructions

  • To make the pickled radish, In a jar or bowl with a lid, add the radishes, lime or vinegar, water, and salt and mix to combine. Submerge as many radishes as you can into the liquid. This is best after it sits in the fridge overnight, but can also be used after 10 minutes.
  • Add peas to boiling water and simmer for 2 minutes, then drain and rinse with cold water to cool them down.
  • In a high-speed blender, add all but ¼ cup of the peas (save some for topping), oil, lemon, tahini, and salt. Blend until smooth or keep it slightly chunky, scraping down the sides as needed.
  • Spread it onto your toast and top with pickled radish, reserved peas, herbs, flaky salt, and pepper.

Notes

Substitutions:

  • Use pickled red onion in place of radishes.
  • To make gluten-free, use gluten-free bread.
  • Use the creamy pea spread as a dip! Drizzle generously with olive oil and sprinkle peas all over top. Chop up the pickled radishes and scatter them on top. Finish it off with some parsley, flaky salt, and black pepper.

Storage:

  • Store leftovers in an airtight container in the fridge or freezer:
    • Creamy pea spread: up to 7 days in the fridge or freeze for up to 2 months.
    • Pickled radishes: up to 2 weeks in the fridge.

Leftovers + Repurposing:

  • Spread over freshly toasted bread and top with all the toppings.
  • Use leftover pickled radishes on this week’s pasta, in salads, on top of bowls, and tacos!
  • Top with a fried or boiled egg.
  • Use the creamy pea spread as a dip! Drizzle generously with olive oil and sprinkle peas all over top. Chop up the pickled radishes and scatter them on top. Finish it off with some parsley, flaky salt, and black pepper.
  • Add a dollop on top of grain bowls.