Cook the peas or edamame beans in a pan of boiling water for 3 minutes until tender. Drain well and transfer to a bowl.

Add the lemon zest and juice. Finely chop most of the mint leaves and add them to the slightly cooled peas. Season generously with freshly ground black pepper. Roughly mash the peas or edamame beans until you have a chunky texture.

Toast the sourdough slices until crisp and golden. Spread the cottage cheese generously onto each sourdough slice.

Spoon the crushed pea or edamame bean mixture over the cottage cheese and top with the cherry tomatoes.

Finish with a drizzle of the balsamic glaze or runny honey, the remaining fresh mint leaves, and freshly milled black pepper.