1 cup frozen baby peas
50g goat cheese, crumbled
1 piece preserved lemon (roughly 1/4 large lemon)
2 tablespoons chopped dill
1 tablespoon extra virgin olive oil, plus extra for serving
Salt and pepper
Preheat the oven to 160C.
Slice the baguette into small pieces and spread them out over a baking tray. Drizzle with olive oil and then place in the oven to toast until golden, 6-8 minutes.
While the bread is toasting, place the frozen peas in a large bowl and cover with warm water. Drain the peas, then repeat 1-2 times until the peas are defrosted. Tip the drained peas into a large bowl lined with a tea towel and set aside.
Remove the flesh of the preserved lemon so that only the rind remains. Thinly slice the rind into long strips, then cut the strips into a small dice.
In your Styleware bowl combine the peas, dill and preserved lemon with a drizzle of olive oil. Season with salt and pepper.
Use a fork to lightly smash the peas. Crumble in the goat cheese and stir to combine.
To serve, spoon the pea mixture onto the baguette pieces and enjoy!