Put the green peas in a saucepot with some water, enough to cover them.
2 cups Frozen Peas
Season with salt and let them boil for 10 minutes until soft enough to be mashed with a fork.
1/4 tsp Salt and Black Pepper
Meanwhile toss the tomatoes with the olive oil, salt, pepper, bird’s eye chili flakes and the sliced onions and roast them in the oven for 15 minutes, set to 375 F.
1 tbsp Olive Oil, 1/4 tsp Salt and Black Pepper, 2 tsp Bird's Eye Chili Flakes, 1/2 Onion
When the peas are ready - take them out and mash them with a fork in bowl and season with the lime juice, salt, pepper and bit of the chili flakes.
1 tsp Lime Juice, 1/4 tsp Salt and Black Pepper, 2 tsp Bird's Eye Chili Flakes
Spread the mushy peas on your toasted slices of bread and top with the roasted cherry tomatoes with onions.
6 Slices of Baguette, 15-18 Cherry Tomatoes, 1/2 Onion
Sprinkle some sesame seeds and freshly cut basil on top and enjoy!
1 tbsp Fresh Basil Leaves, 1 tsp Sesame Seeds