Spring pea dip
Serves 6-8 | prep 10 mins | total time
- 250g frozen peas or petit pois
- a large knob of butter
- 1 echalion shallot, finely chopped
- 1 large garlic clove, finely chopped
- 1 x 100g bag watercress, spinach and rocket
- 25g pecorino (or other hard sheep’s cheese, eg Parlick Fell), finely grated, plus extra shavings
- 1 tbsp chopped mint leaves, plus a few baby leaves to serve
- 2 tbsp extra-virgin olive oil
Make up to 2 days ahead; cover and chill. Remove from the fridge 2 hours before serving. The pea purée can also be frozen – but leave out the mint. Defrost and allow to come to room temperature before adding the mint, finely chopped, and garnishing.
- Put the peas in a large bowl and cover with just-boiled water from the kettle. Leave to stand for 5 minutes, then drain in a sieve and run under cold water; set aside.
- Meanwhile, heat the butter in a deep frying pan, add the shallot and cook gently for 5 minutes; stir in the garlic and cook for a further 2 minutes. Then add the salad leaves plus 1 tablespoon water; cover with a lid. Cook over a low heat for 2-3 minutes until wilted. Stir in the peas; remove from the heat.
- Transfer to a food processor with the grated cheese, mint and olive oil. Whiz briefly to a chunky purée.
- Season; transfer to a serving bowl. Finish with cheese shavings and baby mint leaves. Serve with focaccia toasts, below.