Cook the frozen petis pois in boiling water for 2 minutes. Immediately drain and set aside to drain further.
Grate the zest of 1 lemon into a large bowl. Then squeeze in the juice. Tip the peas into the bowl. Add the olive oil, miso paste, nutritional yeast and coconut yoghurt.
Set aside around 2 tablespoons of herbs to garnish and add the rest to the bowl. Stir to combine then use a potato masher or hand blender to smush the peas until you have a rough puree.
Try the mixture and season to taste.
If you're using the seeds, put them in a frying pan on a medium heat to toast for a few minutes. When they are nicely toasted add the tamari/soya sauce stir to combine and set the seeds aside (off the heat).
Toast the bread then spoon on the peas.
Finish with slices of radish, sunsoaked tomatoes, seeds and a sprinkling of the fresh herbs.
