By Louise Sammut – Prep/cook: 30min – Serves: 6
Ingredients
200g frozen peas,
(completely thawed, plus extra peas for garnish)
A small bunch of fresh mint leaves Ground sea salt
1 Benna Ġbejna Moxxa, (finely grated) Juice from 1⁄2 a lemon
Extra Virgin Olive oil
6 slices of sourdough bread
1 clove garlic, unpeeled & halved Benna Fresh Mozzarella balls Zest of 1 lemon
Ground black pepper
Method
Pulse the mint leaves, peas, lemon juice, and a pinch of salt to a thick and smashed consistency using a hand blender. Add a few tablespoons extra virgin olive oil tablespoons and stir in the ġbejna
cheese. Add more oil to loosen the mixture if needed. Taste before seasoning further with salt and crushed pepper; the sweetness from the peas should balance nicely with the freshness of the lemon and mint.
Meanwhile, toast the sourdough bread slices on both sides on a barbecue or under the grill, using the half garlic clove to lightly rub each slice.
Divide the smashed pea mixture among the toasts and top with torn pieces of mozzarella cheese. Garnish with the remaining peas and lemon zest, and finish off with a drizzle of olive oil and a few grinds of black pepper.
