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Minted pea purée tartine on a white plate, topped with prawns, crumbled feta cheese, pomegranate seeds and chopped mint on a marble background.

Minted Pea Purée Tartine with Prawns, Feta and Pomegranate

  • Author: Elizabeth Chloe
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Category: Lunch
  • Method: Pureeing
  • Cuisine: English, French


Minted pea purée is slathered on sourdough toast, then topped with fresh prawns, a crumble of feta cheese and a few pomegranate seeds to make this simple but flavourful tartine recipe!


  • 200 grams frozen or fresh peas
  • 20 mint leaves
  • 2 tablespoons olive oil
  • Pinch of salt and pepper
  • Juice of half a lemon
  • 4 slices of sourdough bread, toasted
  • 20 cooked king prawns
  • Feta cheese, crumbled 
  • Pomegranate seeds


  1. Add the peas to a saucepan and cover with boiling water. Bring to a boil on the stove, then simmer for 3-4 minutes until the peas tender. In the last 30 seconds of cooking, add the mint leaves. 
  2. Drain the water from the peas and mint, then transfer them to a blender or food processor with the olive oil, salt, pepper and lemon juice. 
  3. Blend the peas until puréed. Alternatively, you could return the drained peas to the saucepan with the other ingredients and use a hand blender to purée the peas. 
  4. Dived the pea purée equally between the slices of sourdough toast and spread in an even layer. 
  5. Top each tartine with 5 prawns. 
  6. Finally, crumble on the feta cheese and a sprinkling of pomegranate seeds. Serve and enjoy!


Keywords: Minted Pea Puree, Pea Puree Recipe, Tartine Recipe, Pea Puree, Tartine,

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