Nigel Slater’s recipe for crushed pea and avocado on flatbread

A quick snack for two that will also work as a light lunch. If mint isn’t your bag, then use tarragon leaves instead.

Makes 4, serves 2. Ready in 25 minutes

peas, fresh or frozen 250g

medium avocados 2

mint leaves a small handful (about 8g)

chives, chopped 2 tbsp

olive oil 2 tbsp

lemon 1

small flatbreads 4

pea shoots 2 handfuls

Bring a small pan of water to the boil and salt it lightly. Tip in the peas and let them cook for 3 minutes for frozen, 5 for fresh, then drain and set aside.

Halve, stone and peel the avocados, put them in the bowl of a food processor, then add the peas and mint leaves. Add the chives and pour in the olive oil. Process briefly, keeping the mixture somewhat rough in texture. Squeeze in a little lemon juice – start with a couple of teaspoons – then add salt to taste.

Toast the flatbreads on a griddle or under a heated overhead grill. While they are still warm, spoon on the creamed avocado and peas, then top with pea shoots.

Jonathan Lovekin