PEA-AND-BROAD BEAN PURÉE

Serves 6 as part of a meze spread EASY

GREAT VALUE

Preparation: 15 minutes Cooking: 10 minutes

fresh peas or thawed frozen peas

150 g fresh mint a small bunch, leaves picked olive oil 4T large lemon 1, juiced broad beans 300 g, podded sea salt and freshly ground black pepper, to taste pea shoots, to garnish

1 Place the peas and mint in blender with a good glug of olive oil and half the lemon juice. Pulse to a coarse consistency. Add the broad beans a few at a time and blend to form a thick paste. Do not purée too smooth; you should still see bits of pea and bean. 2 Stir in a few tablespoons of olive oil to make it spreadable. Add the remaining lemon juice and season. Serve on a plate garnished with pea shoots and a few small broad beans left whole. FAT-CONSCIOUS, WHEAT- AND GLUTENFREE, PLANT-BASED