Layered Brekky

1/2 butternut, cut into about 3 cm square pieces
50g butter
500g frozen peas, thawed
4 sprigs mint
4 sprigs parsley
1/2 cup cashews
1/4 cup olive oil
1 sourdough loaf
200g halloumi sliced
20g dukkah
salt and pepper to taste

Serves 6

1. Place butternut in a saucepan with about an inch of water and lid on. Bring to boil and cook till butternut softens. Drain well. Add butter and mash. Keep the lid on saucepan to retain heat till needed.
2. Meanwhile, place the peas, mint, parsley, cashews and olive oil in a food processor and mash till it's the consistency you want. Add oil as you see fit. Salt and pepper to taste. If using a Thermomix, heat the pea mash a little so it's not cold. If not, heat the pea mixture for a minute in the microwave.
3. Cut 12 slices of sourdough and toast.
4. Meanwhile, heat a little olive oil in a frypan and cook halloumi till brown on both sides.
5. Place a few spoonful's of mashed pea mixture on each plate. Add the toast. Heap butternut mash on toast then the halloumi. Sprinkle with dukkah and finely cut parsley.