CROSTINI WITH SMASHED PEA & BROAD BEAN DIP
INGREDIENTS • 1 small handful mint leaves • few parsley sprigs, leaves only • 1 large handful (about ½ cup) peas (can use frozen, but thaw first) • 1 handful broad beans, double podded • 1 clove garlic • 1 good handful finely grated pecorino or Parmesan • extra virgin olive oil • ½ lemon, juiced • 1 short baguette • olive oil for brushing • 2 tablespoons fresh thyme leaves, roughly chopped
TO SERVE • 1-2 courgettes, shaved into ribbons with a peeler • 1 small tub mini mozzarella (bocconcini) or 2 large balls buffalo mozzarella • 1 handful fresh rocket, chervil, land cress or a mix of delicate greens
METHOD Dip: In a pestle and mortar or a food processor, smash mint and parsley with the peas, beans and garlic until mushy. Add pecorino then loosen the mixture with a few good glugs of olive oil. Balance out the flavours with a little lemon juice and salt and pepper. Makes about 1 cup.
Crostini: Heat oven to 180°C. Slice baguette into 1cm-thick rounds and lay on a baking tray. Drizzle, brush or spray with a little olive oil, sprinkle with salt and freshly ground black pepper then sprinkle thyme over. Toast in the oven until crispy, about 10 minutes, turning halfway through. Set aside to cool.
When ready to serve, drape courgette ribbons on top of crostini then spoon over some dip and top with a little torn mozzarella. Add a sprinkle of greens and top with a little cracked pepper and a further drizzle of olive oil if you wish. Slice the lamb across the grain and arrange on six plates, then spoon on the pea purée and the snow pea mixture. Garnish with pea flowers and leaves, then serve. Amber Rose/nz House & Garden