Crushed peas with mint
- September 2015
- Serves 6 as a snack
- Hands-on time 15 min
April Bloomfield turns classic mushy peas into an elegant spread in this minty and lemony recipe. Best served spread thickly on plenty of toasted good-quality bread.
Prefer your peas with pasta? Try our pasta with pea pesto for a sweet, fresh take on dinner.
- Vegetarian recipes
- 7.5g (1.9g saturated)
- 5.7g (1.2g sugars)
- 1.3g salt
- 300g fresh or frozen peas
- 25g aged pecorino or vegetarian alternative, finely grated, plus extra shavings to serve
- 1½ 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
- Toast slices and watercress to serve (optional)
- 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. Serve with toast and watercress, if you like, scattered with extra cheese shavings.
Make this dip in the morning and keep covered in the fridge until the evening – just take it out to come to room temperature and check the seasoning before serving.
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