Crushed summer peas

Earlier this month, Tommi was set the challenge by Time Out to produce a delicious recipe with just 3 ingredients and she’s come up with the goods with this seasonal veggie treat.

 

Here’s what she had to say about her recipe inspiration: “In Mexico, cooks will use any seasonal vegetable to fill in their numerous street-food parcels and I remember having a glorious sweet pea gordita at a market outside Mexico City. At Wahaca we often have a summer pea and mint empanada on the menu which we serve with a deliciously spiced, vibrant yellow habanero salsa. They sell like wildfire. The feta, similar to a Mexican queso fresco, seasons the puree with a salty tang.”

 

Ingredients
450g peas, fresh or frozen.
Three tablespoons of extra virgin olive oil plus a little for drizzling.
50g feta.

 

Method
1. Simmer the peas in boiling water for two or three minutes until tender.

2. Blitz with three tablespoons of the olive oil to get a rough mash. Season generously with salt and pepper.

3. Arrange in a bowl, crumble over the feta and drizzle over a little more olive oil.

4. Serve with pitta crisps, on corn tostadas. You can even stir it into pasta with a salted ricotta instead of the feta and plenty of lemon zest and juice. A pinch of chilli, either flakes or cayenne, makes it all the more delicious, or a dusting of pimento for a smokier finish.

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