Spring Pea and Lemon Mash on Seeded Toast

1. Combine the garlic, parsley, 1 tablespoon of the oil, a pinch of salt, and 1/2 cup water in a small saucepan. Add the peas and cook over medium heat, stirring occasionally, until peas are tender, about 5 minutes.

2. Drain the peas and transfer to a food processor. Process until a (fairly) smooth paste forms. Transfer to a medium bowl and mix in chives, 1/4 tsp. Aleppo pepper and remaining 2 tablespoons of oil. Add 1 tablespoon of the lemon juice, taste, and add the remaining half tablespoon if desired. Season to taste with salt and black pepper.

3. Melt a little butter in a cast-iron skillet over medium heat (alternatively, you can toast in a toaster set to the highest setting). When hot, toast the bread for a few minutes until well toasted, keeping a good eye on it, so it doesn’t burn. Spoon the pea mash onto the toast, sprinkle more Aleppo (if you like), grind a couple cracks of black pepper, and add a pinch of flaky sea salt. Drizzle with a bit of olive oil and sprinkle the dill fronds over top.