Food - - Bring A Plate -

SERVES 4 as a side dish ● 200g peas, frozen or fresh ● 1 spring onion, thinly sliced ● 1 handful mint leaves ● 4 ta­ble­spoons ex­tra vir­gin olive oil ● 2 shal­lots, peeled and thinly sliced into rings ● 2 ta­ble­spoons rice vine­gar or cider vine­gar ● salt and freshly ground black pep­per 1 Boil peas in lightly salted wa­ter un­til just cooked, then drain and re­fresh un­der cold run­ning wa­ter.

2 Place half the peas in a food pro­ces­sor with the sliced spring onion and the mint leaves and pulse to a coarse tex­ture. Do not purée. Tip into a bowl and mix with the re­main­ing peas and the olive oil. Leave for 30 min­utes.

3 Mix the shal­lots with the vine­gar and leave for 30 min­utes as well.

4 Mix the peas with the shal­lots and sea­son.

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