Minted Pea Purée Tartine with Prawns, Feta and Pomegranate

Add peas to a saucepan and cover with boiling water. Bring to a boil on the stove, then simmer for 3–4 minutes until peas are tender. In the last 30 seconds of cooking, add mint leaves.

Drain water from peas and mint, then transfer to a blender or food processor with olive oil, salt, pepper and lemon juice. Blend peas until puréed. Alternatively, you could return the drained peas to the saucepan with the other ingredients and use a handheld blender to purée the peas.

Divide the pea purée equally between the slices of sourdough toast and spread in an even layer. Top each tartine with 5 prawns. Finally, crumble on the feta cheese and a sprinkling of pomegranate seeds. Serve and enjoy.