What could be nicer than crunchy vegetables and mint, on a cloud of creamy cheese piled onto sourdough toast? And you can make mini versions, perfect for a Jubilee party spread!

Preparation time: 20min
Cooking time: 10min
Serves: 4

1. Put the frozen peas into a pan, cover with water and bring to the boil. Boil for 3min and then drain and refresh in ice cold water. Drain well.
2. Place the peas, sugar snap peas, courgette, radishes, spring onions, mint and a good pinch of salt into a bowl and mix together gently. Chill until needed.
3. For the whipped feta, put the cream cheese and feta into a blender and blitz until smooth. Transfer to a bowl and chill until ready to use.
4. To serve, lightly toast the sourdough and spread with the whipped feta. Place on four serving plates, spoon the salad onto the bread and then generously drizzle 2tsp of rapeseed oil over each salad and serve.

This dish, and many other delicious ones, are available in cafés and food outlets at National Trust properties.