CROSTINI WITH SMASHED PEA & BROAD BEAN DIP

NZ Gardener - Garden Diary 2018 - - Season Recipes -

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

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