Peavocado Toast! It’s our new favourite lunch: the peas give a creamy sweetness to the dish and contrast with the acidity of the balsamic vinegar. This is a filling lunch, and a great post-workout refueller! It serves 2.

Ingredients: 

For the peavocado purée:
2 avocados
1 cup peas (defrosted if frozen)
1 large bunch basil
1 clove garlic
2 tbsp nutritional yeast
Pinch chilli flakes
Salt and freshly ground black pepper
1 tbsp lemon juice

For the tomatoes: 
1 clove garlic, minced
Salt and freshly ground black pepper
2 tsp olive oil (optional) 
2 tbsp balsamic vinegar
2 large tomatoes, sliced

Everything else: 
4 slices bread, toasted

Directions: 
1. Purée all the peavocado ingredients in a food processor or blender.
2. Meanwhile, mix the garlic, salt and pepper, olive oil, and balsamic vinegar, and pour over the tomatoes. Heat a large frying pan over a medium low heat. Add the tomatoes and cook each side until slightly softened and coloured. 
3. Make the toast. Top with avocado and tomatoes, and enjoy.