Courgette, pea and feta on toast in 30 mins!
This courgette, pea, and feta on toast is the kind of quick, wholesome lunch that makes working from home feel just a little bit more special. Ready in just 10 minutes of hands-on time, it's fresh, satisfying, and has that perfect balance of being light yet full of bold, punchy flavour. The sweetness of crushed peas, the crisp bite of raw courgette ribbons, and the creamy, salty richness of crumbled feta all come together in one vibrant, textured topping. There’s a lovely zing from lemon juice and zest, a gentle kick of chilli, and a drizzle of good olive oil to bring it all together. It’s a simple dish, but every bite is layered with freshness and contrast.
The beauty of this recipe is not only how good it tastes, but how effortless it is to make. There’s no actual cooking involved—just a little light prep: a bit of grating, mashing, tossing, and toasting. It takes less than 30 minutes from start to finish, making it ideal for those midday moments when you need something nourishing and flavourful but don’t want to spend ages in the kitchen. All you need is a few fresh ingredients and a slice of your favourite bread—sourdough works beautifully here for that chewy, crisp base.
Once the topping is prepped, simply toast the bread, pile on the colourful mixture, and serve immediately. It's the kind of meal that feels both healthy and indulgent, perfect for a quick solo lunch or even as a weekend brunch option. Finish with an extra drizzle of olive oil, a crack of black pepper, or a few fresh herbs if you have them, and you’ve got yourself a plate of something truly satisfying, all in just 30 minutes.
Courgette, pea and feta on toast ingredient list;
One courgette, cut lengthwise into ribbons very thinly
huge pinch of sea salt
Two tablespoons of boiled peas
Extra virgin olive oil, 1 teaspoon
Juice, zest, and half a lemon
To taste, add 50g/1¾oz of feta and a few crumbled slices of fresh red chilli (or dried red chilli flakes).
Two slices of toasted seeded bread
Courgette, pea and feta step by step instruction method!
Step 1
Place the courgette ribbons into a large mixing bowl and sprinkle over a generous pinch of salt. Using your hands, gently massage the courgette for about 30 seconds—this helps to soften the texture and draw out some of the excess moisture. Once done, set the bowl aside for a few minutes to let the salt continue working. This quick step enhances the courgette's flavour and ensures it has a lovely tender bite when served.
Step 2
After the courgette has had a few minutes to sit, gently squeeze it with your hands to release any excess liquid that’s been drawn out by the salt. Don’t press too hard—you just want to remove the extra moisture without breaking down the ribbons. Discard the liquid, then set the courgette aside, ready to mix with the other ingredients. This step keeps your toast from becoming soggy and helps concentrate the flavour.
Step 3
Place the peas into a large mixing bowl and gently crush them with a potato masher or the back of a fork—you're not aiming for a smooth mash, just enough to break them up slightly and release some of their natural sweetness. Add the softened courgette ribbons to the bowl, followed by a drizzle of olive oil, a squeeze of fresh lemon juice, and a little of the zest for brightness. Crumble in the feta cheese and add a pinch of chilli flakes or finely chopped fresh chilli for a subtle kick.
Step 4
Gently toss everything together until well combined, making sure the flavours are evenly distributed throughout. The result is a fresh, zesty, and flavour-packed topping that’s ready to be piled high on toast.
Step 5
Once your toast is ready—golden, crisp, and still warm—spoon the pea and courgette mixture generously over the top. Pile it high so you get plenty of that fresh, zesty flavour in every bite. Serve immediately, while the toast still has its crunch, and enjoy this vibrant, no-cook lunch that’s bursting with texture and flavour. For an extra touch, you can finish with a drizzle of olive oil, a little more lemon zest, or a few extra crumbles of feta on top.