Smashed peas with almonds and chilli

Smashed peas with almonds and chilli

By
From
The Green Kitchen
Serves
4
Photographer
Johanna Frenkel

For some reason, we don’t use peas very often. It’s strange considering their sweet flavour and pretty colour. We were reminded of this when we visited a garden cafe on the island of Gotland in southern Sweden. They had a pea mash that tasted so good smeared on a slice of sourdough. As soon as we returned home, we went to the market, bought a big bag of fresh peas and made this dish. Use it as a side dish or smear it on sourdough or on dark Danish rye bread.

Ingredients

Quantity Ingredient
500g shelled fresh peas, or frozen and thawed
50g almonds, coarsely chopped
1/2 lemon, juced
1-2 teaspoons fresh chilli, seeded and finely chopped
1 small bunch mint, leaves picked
60ml extra virgin olive oil
sea salt

Method

  1. Place all the ingredients in a mixing bowl. Use a hand/immersion blender to purée the peas, but keep some whole to create a rough-textured mash. Taste and adjust the seasoning. Top with a few mint leaves and serve. The colour of the peas darkens rather quickly, so best eaten on the day its made.
Tags:
The Green Kitchen
David
Frenkiel
Luise
Vindahl
Andersen
vegetarian
healthy
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