Simon Rimmer served up tasty avocado and pesto pea toast on Sunday Brunch.
The ingredients are: 2 avocados, chopped with juice and zest 2 limes, 8 slices baguette, toasted/griddled, 400g peas, frozen and 200g crumbled feta.
For the pesto: 50g basil, 50g hard Italian parmesan style veggie cheese, 100ml extra virgin olive oil, 25g mint, 25g pine nuts, toasted and 1 clove garlic.
See more Sunday Brunch recipes in the new book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes
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