Pea purée on buttered wholemeal spelt sourdough bread.
Few foods can match the vivid green of puréed frozen peas. The fresh taste of the peas combines beautifully with the mint an lemon to produce a very green flavour.
Gena Hamshaw of Food52 and creator of this recipe notes: “This dish is pure springtime comfort. A flavorful, bright green purée of mint, shallots, garlic, and peas meets crispy, rustic slices of toast.”
Slices of toasted wholemeal spelt sourdough bread, lathered with a generous helping of butter, served as a fitting vehicle for these peas. The result was delicious and an excellent, sophisticated looking way of serving what is quite a simple meal of peas.
Ingredients (with slightly varying ingredients from the original recipe):
- olive oil
- A small red onion (instead of a shallot, thinly sliced
- A generous helping of garlic, minced
- An eyeballed quantity of frozen green peas
- Some lemon juice
- Salt, to taste
- Black pepper, to taste
- A handful of mint leaves
- An onion was sliced and sauteed in olive oil for a couple of minutes. A generous helping of garlic and frozen peas was added and sautéed for another few minutes until the peas are warmed through.
- The peas, onion, and garlic was placed in a food processor and the peas, lemon juice, lemon zest, salt, pepper , and mint leaves added in. The mixture was pulse mixed continuously until it is puréed but with some texture.Finally some extra mint leaves were blended in to taste.
