Riverford Wicked Leeks
Pea Shoot, Courgette & Whipped Feta Toasts with Burnt Lemon recipe image

Print Pea Shoot, Courgette & Whipped Feta Toasts with Burnt Lemon

You can treat this recipe as a posh open sandwich or a starter. The pea shoots are the first delicate stalks of a pea plant. More than just a garnish, they are sweet and succulent with a definite pea flavour.


  • 2 courgettes
  • Olive oil
  • 150g feta
  • 100ml yoghurt
  • 1 lemon
  • ½ tbsp light brown sugar
  • 2 slices sourdough bread
  • 40g pea shoots
  • Small handful of mint - chopped
  • Small handful of parsley - chopped
  • Pinch of sumac


  1. Use a peeler to pull the courgette into long ribbons, stopping when you reach the soft core. You can use them raw or lightly griddle them; whichever you prefer. Season them well and dress with a little olive oil. Keep to one side.
  2. Mix the feta and yoghurt with 2 tbsp of olive oil. Beat together with a fork until smooth and spreadable.
  3. Halve the lemon and sprinkle the sugar on the cut sides. Rub it in with you thumb until dissolved. Heat a frying pan over a high heat. Press the lemons into the pan, cut-side down. Cook for 1-2 mins until the surface has become caramelized and lightly burnt. The pan may smoke a bit, so be aware of ventilation in your kitchen.
  4. Toast or griddle the bread. Pile on the courgettes and whipped feta. Top with a generous pile of pea shoots. Garnish with the fresh herbs, a pinch of sumac and a squeeze of burnt lemon juice.
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