This healthy, and easy, recipe can be used as a dip or a spread or as a side dish and makes a perfect alternative to, less environmentally friendly, mashed avocado on toast (add a poached egg to make a nutritious feast). It has a lovely fresh taste and an appealing vibrant colour. It also works well as a canape, piled onto a cheese shortbread with some finely grated cheese and a coriander leaf on top. Spenwood or Old Winchester are two lovely British cheeses which would work well.
Enough for 4 -6
300g fresh or frozen peas, cooked and cooled
A few coriander stalks, finely chopped
1 or 2 Spring onions, finely chopped
A little water
Sea salt flakes to taste
It is important to simply crush the ingredients for this recipe rather than smash them to a puree. So gently mash or blend the peas, coriander and onions together adding a few drops of water to loosen the mixture if necessary. Taste and add a little salt if you like.
Use straight away or store in the fridge, in a bowl with a layer of cling-film pressed over the surface to prevent the mixture from losing its vibrant green colour. It will keep well for about 3 days.
See also Frozen Peas
