Put the green peas in a saucepot with some water, enough to cover them.
Season with salt and let them boil for 10 minutes until soft enough to be mashed with a fork.
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.
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.
Spread the mushy peas on your toasted slices of bread and top with the roasted cherry tomatoes with onions.
Sprinkle some freshly cut basil on top and enjoy!