Frozen peas make a useful bright topping without any chopping beyond a few herbs. Their sweetness needs a little lemon and salt, especially when they are sitting on thick bread.
Cook 200 g frozen peas according to the packet, then drain well. Crush with a fork, a tablespoon of olive oil, and a teaspoon of lemon juice. Add more juice after tasting. Stir in a few finely sliced mint leaves; start with less than you think, because strong mint can take over.
Spread over two slices of toast. Black pepper and extra torn mint are enough to finish it. For a more substantial plate, serve with a side of white beans or a small bowl of soup.
The topping should be soft but not watery. If it is sliding around, drain the peas more thoroughly next time rather than trying to solve everything by toasting the bread harder. A spoonful of the crushed mixture should hold together loosely.