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Coles

Packed with gorgeous green ingredients this green toast is perfect for breakfast or an afternoon pick me up.

  • Serves4
  • Cook time10 minutes
  • Prep time15 minutes, (+ 6 hours chilling time)
Green toast

Ingredients

  • 200g Greek-style yoghurt
  • 1/2 tsp ground cumin
  • 1 red birdseye chilli, seeded, finely chopped
  • 1 tsp finely grated lemon rind
  • 2 tsp lemon juice
  • 1 1/2 cups (180g) frozen peas
  • 2 large zucchini, thinly sliced lengthways into ribbons
  • 4 thick slices sourdough bread*
  • Olive oil spray
  • 1 tbs pistachio dukkah, to sprinkle
  • Mint leaves, to serve
  • Lemon zest, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Combine yoghurt, cumin, chilli, grated lemon rind and lemon juice in a bowl. Season. Spoon into a piece of muslin or clean Chux. Place in a sieve over a bowl. Place in the fridge for 6 hours to drain.
  2. Step 2

    Cook the peas in a large saucepan of boiling water for 2 mins or until tender. Drain well. Return to pan. Use a potato masher to coarsely crush.
  3. Step 3

    Preheat a chargrill on medium. Spray the zucchini and bread with oil. Cook zucchini for 1 min each side or until charred. Transfer to a plate. Cook bread for 1-2 mins each side or until toasted.
  4. Step 4

    Spread toast with yoghurt mixture. Top with peas and zucchini. Sprinkle with dukkah, mint and lemon zest.

    Green toast

    Green toast
    • Serves4
    • Cook time10 minutes
    • Prep time15 minutes, (+ 6 hours chilling time)
    Ingredients
    • 200g Greek-style yoghurt
    • 1/2 tsp ground cumin
    • 1 red birdseye chilli, seeded, finely chopped
    • 1 tsp finely grated lemon rind
    • 2 tsp lemon juice
    • 1 1/2 cups (180g) frozen peas
    • 2 large zucchini, thinly sliced lengthways into ribbons
    • 4 thick slices sourdough bread*
    • Olive oil spray
    • 1 tbs pistachio dukkah, to sprinkle
    • Mint leaves, to serve
    • Lemon zest, to serve
      Description

      Packed with gorgeous green ingredients this green toast is perfect for breakfast or an afternoon pick me up.

      Method
      1. Step 1

        Combine yoghurt, cumin, chilli, grated lemon rind and lemon juice in a bowl. Season. Spoon into a piece of muslin or clean Chux. Place in a sieve over a bowl. Place in the fridge for 6 hours to drain.
      2. Step 2

        Cook the peas in a large saucepan of boiling water for 2 mins or until tender. Drain well. Return to pan. Use a potato masher to coarsely crush.
      3. Step 3

        Preheat a chargrill on medium. Spray the zucchini and bread with oil. Cook zucchini for 1 min each side or until charred. Transfer to a plate. Cook bread for 1-2 mins each side or until toasted.
      4. Step 4

        Spread toast with yoghurt mixture. Top with peas and zucchini. Sprinkle with dukkah, mint and lemon zest.