Tag: peas

Pea and avocado salad

~ Sophie ~ Leave a comment

Fresh summer salad, an excellent combo of sweet peas, sharp mint, creamy avocado and slightly bitter leaves. Feeds 4.

  • 5 tbsp extra virgin olive oil
  • 4 tbsp cider vinegar
  • 1 tsp caster sugar
  • 20g mint leaves, finely chopped
  • 300g frozen petit pois
  • 2 baby gem lettuces, leaves separated and roughly torn (or other crisp salad leaves)
  • 2 avocados, scooped into chunky pieces direct from the skin
  1. Put the peas in a large bowl, pour boiling water over them, stir and leave to stand for 5 mins, then drain well and tip back into the bowl
  2. Add the sugar, vinegar, oil and most of the mint. Season and stir together well, leaving for 20 mins to get to know each other
  3. Just before serving, throw in the lettuce and avocado and toss everything together
  4. Strew onto a platter, sprinkle with the rest of the mint and serve straight away

Pea and coriander falafels

~ Sophie ~ Leave a comment

Fresh, green, tasty morsels. Perfect in a pitta with a spoonful of tzatziki. Makes 24. Up to you how many people that serves…

  • 250g frozen peas
  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 1 clove garlic, minced
  • 1 tsp ground cumin
  • 1 tsp sesame seeds
  • 1 red chilli, deseeded and finely chopped
  • Handful of fresh coriander, finely chopped
  • 1 egg
  • 50g dried breadcrumbs
  • Salt and pepper
  • Veg oil, for frying
  1. Place the peas in a large bowl and cover with boiling water from the kettle. Leave to stand for a minute, then drain in a colander
  2. Heat the olive oil in a small frying pan and gently cook the onion for 5 mins until starting to soften
  3. Stir in the garlic, ground cumin, sesame seeds and chilli, and cook for a further 2-3 mins
  4. Tip the shallot mixture into a food processor with the drained peas and blitz for a few seconds until coarsely ground (or use a wand blender)
  5. Add the coriander and egg, and blitz again until well combined
  6. Scoop out of the food processor and into a bowl. Stir in the breadcrumbs and season.
  7. Take teaspoons of the mixture and make 24 balls, then flatten them gently
  8. Heat a couple of tbsp veg oil in a large frying pan and fry the falafels in batches for a minute on each side until golden on the outside

Delicious hot or cold