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.”


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


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.

See What we're Up To...