April Bloomfield turns classic mushy peas into an elegant spread in this minty and lemony recipe.
I like to serve these with drinks on crackers or small toasted slices of Ciabatta or french stick. It’s great on its own but elevated a bit by a small dollop of nduja on top.
Ingredients
300g fresh or frozen peas
25g aged pecorino or vegetarian alternative, finely grated, plus extra shavings to serve
1 tsp sea salt flakes, plus extra to season
½ garlic clove, roughly chopped
Small bunch fresh mint, leaves removed
3 tbsp extra-virgin olive oil
Scant 2 tbsp lemon juice, plus extra to season
Sliced Toasted french stick or good quality crackers like Gail’s seeded
Nduja (optional)
Method
Put all the ingredients in a food processor and pulse to a coarse purée. Scrape the mixture into a bowl, then roughly stir and smoosh a bit so it’s a little creamy but still chunky.
Season to taste with more salt and lemon juice – you want it to taste sweet and bright but not acidic.
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