This recipe is adapted from a Jamie Oliver recipe from the ‘Jamie at Home’ book. I have many MANY (too many I’m told….?) cook books but there are always those loyal few which I always resort to for some great recipes. This book is certainly one of them and I recommend it (it’s particularly good if you have an allotment as the recipes are seasonal and divided by ingredient). We currently have more peas than can be physically and sanely podded so this seemed like a tasty use for them. With a less bountiful broad bean supply, I adapted the recipe slightly but the end result is a fresh, sweet, minty pea mash. Jamie recommends beautiful buffalo mozzarella but it works equally well with halloumi or feta
- 350g fresh raw peas, podded
- 100g podded broad beans, blanched and taken out their skins
- 60g Parmesan
- 1 lemon, juice
- Large bunch of mint
- Extra virgin olive oil
- Salt and pepper
- Sour dough bread slices to serve
- 1 garlic clove
- Use a pestle and mortar to bash the mint leaves with a large pinch of salt and a small handful of peas to release the flavours. (You can make the entire thing in a pestle and mortar but I found it easier in the processer. However, the best way to get the flavour from the mint is by bashing so do this first).
- Add the bashed minty peas along with the rest of the peas (save a handful to add whole at the end) into the processor and pulse to roughly chop into a chunky paste. Add the broad beans and pulse again.
- Add about 1-2 tbsp of oil to achieve a thick paste and then add the lemon juice. Season and then stir in the parmesan cheese and the reserved whole peas.
- Taste and adjust to your liking with more lemon or cheese or add more oil if it is too thick.
- Peel and half the garlic clove horizontally and use it to rub your hot toasted bread as soon as it comes out of the toaster or grill to add a subtle garlic flavour. Drizzle with a little extra virgin olive oil and spoon on your pea ‘mash’. Enjoy with crumbled feta, fried halloumi or creamy buffalo mozzarella!
