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This is such a simple, bright and delicious topper for a rice cakes. Colourful and tasty and perfect for lunch.

Serves 2.

4 Kallø rice cakes
2 eggs, hard boiled, peeled and cut in half
Olive oil cooking spray
1 spring onion, finely chopped
100g frozen peas, defrosted
Small bunch of mint, leaves roughly chopped

Spray a non-stick pan with olive oil cooking spray and warm over a medium heat. Add the spring onion and sauté until soft.

Add the peas and a splash of water and cook for another couple of minutes and until the water has evaporated.

With a fork mash the peas and stir through the chopped mint

Pile onto the Kallø rice crackers, make a small dent in the top of the peas and top with half an egg.

Season liberally with freshly ground sea salt and pepper.