Sweet Pea Toasts With Feta

2 cups green peas, fresh or frozen

2 tablespoons plus 2 teaspoons extra-virgin olive oil

1 tablespoon fresh lemon juice and ½ teaspoon finely grated lemon zest from ½ lemon

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

8 slices crusty, textured whole grain bread, such as from a "health" loaf (½-inch thick slices, about 1¼ ounce each) or 4 pieces matzoh, halved

1 medium radish, halved and thinly sliced

1 scallion, green and white parts, thinly sliced

½ cup crumbled feta cheese (2 ounces)

¼ cup fresh dill fronds

If using fresh peas, place them in a saucepan with ½ cup of water. Bring to a boil, then simmer, covered, stirring occasionally, 5 to 10 minutes, depending on the size and starchiness of the peas, until they are tender but still bright green. Drain the peas, then transfer them to an ice bath for a few minutes to stop the cooking and drain again. If using frozen peas, heat them in a pan over medium heat or in a bowl in the microwave until defrosted but still cool.

Transfer the peas to the small bowl of a food processor fitted with a blade. Add 2 tablespoons of the oil, the lemon juice, zest, salt and 1/8 teaspoon of the pepper. Pulse several times, until the mixture is spreadable, but retains some texture.

Toast the bread, then spread 2 heaping tablespoons of the pea mixture onto each piece of toast. Top each with a few radish slices, some scallion, feta cheese and dill. Drizzle each toast with ½ teaspoon of the remaining olive oil and sprinkle with the remaining black pepper.

Serves 4 as a main-course or 8 snack-size servings

Nutrition: Per serving (based on 8): 180 calories, 6 g protein, 21 g carbohydrates, 7 g fat, 2 g saturated fat, 10 mg cholesterol, 380 mg sodium, 4 g dietary fiber, 4 g sugar

From nutritionist and cookbook author Ellie Krieger.