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From Our Kitchen Bruschetta with Smashed Baby Peas, Goat Cheese, Preserved Lemon and Dill

Words, recipe and images by Hayley Paterson

Spring picnics are a perfect excuse to enjoy the great outdoors, with their promise of warm sun and budding trees. And when it comes to picnic fare, nothing beats bruschetta with smashed baby peas, goat cheese, preserved lemon, and a sprinkle of dill. It's like a garden party on a piece of toast, a zesty combo of flavors that'll make your taste buds do a happy dance. As you munch on these vibrant, green-topped toasts surrounded by birdsong and the fresh scent of spring, you'll realize that picnics are all about indulging in good food, nature's company, and a dose of sunshine – a winning recipe for a splendid day out.


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

1 baguette

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!