Step 1

In the bottom of your mortar, crush the garlic with a large pinch of sea salt, the zest from half a lemon, the chopped mint and a good glug of olive oil until the garlic is broken down

Step 2

Slowly add the peas, crushing them to break them up with the pestle, but not to the point where they are a paste

Step 3

Mix in the mozzarella, still taking care to break it up but not create a paste, and season to taste with lemon juice, more sea salt and lots of freshly ground black pepper. Pile onto the toast, and enjoy!