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Spring Pea Toasts with Mint and Leek

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Tired of avocado on toast? Try this twist on it! Springtime on a plate, it's a simple and flavourful dish that serves 4 as a starter, or 2 as a meal!
Course Appetizer, Breakfast, Lunch, Main Course, Side Dish, Snack
Cuisine American
Keyword leeks, Mint, peas, toast
Dietary Preference dairy free, Gluten-Free, nut free, vegan, vegetarian
Cook Time 15 mins
Servings 4 people


  • Food Processor


  • 2 cups freshly shelled or thawed frozen peas
  • 1 cup sliced leeks
  • 2 tablespoons extra-virgin olive oil
  • 1/3-1/2 jalapeno *see note
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon fresh mint cut into thin strips
  • 1 sliced garlic clove
  • 1/4 teaspoon salt plus more for seasoning
  • freshly cracked pepper
  • 4 slices of your favourite bread
  • vegan mayonnaise (optional)


  • Heat olive oil in a medium skillet over medium heat. Sauté leeks until softened and glossy, about 5 - 6 minutes. Add garlic and jalapeño, saute for 1-2 minutes more. Remove from heat, season with salt and pepper.
  • Place half of the leek mixture into a food processor with peas, mint, lemon juice, 1/4 tsp salt and pepper. Pulse until a chunky, soft mixture forms. You want to be able to see texture in the peas, not create a puree.
  • For the toast, there are two delicious options: either toast in the toaster and add a thin spread of mayonnaise to each and top with pea mixture and remaining leeks.
  • OR! The bonus, extra decadent option:

    Fry the toast. Yep, fry it. Add another generous drizzle of olive oil to the pan, over medium high heat and place the bread in the pan - 2 slices at a time - until golden on each side. Then top with peas and remaining leeks.


Note about jalapenos:
the heat level varies significantly in jalepenos. Some have real heat, others are more like bell peppers. So I always take a little nibble before I cook with them. If the flesh is truly spicy, you can seed it
and use less, to your taste. If the flesh isn't spicy, keep the seeds...and use more. I like a bit of a kick with this recipe