With Kerry Kousiounis.
|April 2018||14/04 - 21/04||£695|
|Can't make make this course? Check out the calendar.|
An ‘easy peasy’ dip to make, with amazing vibrant green colours of peas, fresh mint and of course a good drizzle of Greek extra virgin olive oil! This is a Greek style mushy peas, that goes well as part of a mezé or as a starter. Preparation time 10 -15 minutes and an hour to chill in the fridge.
The purists will say it has to be fresh peas, but frozen baby peas are perfect too if fresh peas are not available.
Fresh peas or frozen peas. 250 g
juice of 1 large lemon.
Grated hard cheese like Kefalotiri or grated Parmesan.
A pinch of chilli flakes.
A pinch of Zatar to garnish.
Add the peas to a large saucepan of well salted water. Cook until tender (about 5 mins). Refresh under cold water. Using a hand blender or food processor, puree the peas, adding the salt and the lemon juice. Continue with the fresh mint and mix in a good glug-glug of olive oil. Chill in the fridge before serving garnished with more mint and a little olive oil. Serve with toasted sour dough or flat bread.