Peas, tahini and za’atar
"From Ottolenghi. He says:"There’s always a bag of frozen peas in my freezer, ready to be tossed into salads or stews or blitzed into this easy meze. Use any mix of soft herbs you have to hand (dill and tarragon work well) and serve with crudites or warm pitta.""
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (301.3 g)
- Calories 488.6
- Total Fat - 42.1 g
- Saturated Fat - 9.1 g
- Cholesterol - 11 mg
- Sodium - 129 mg
- Total Carbohydrate - 25.8 g
- Dietary Fiber - 7.7 g
- Sugars - 5.7 g
- Protein - 8.5 g
- Calcium - 136 mg
- Iron - 2.6 mg
- Vitamin C - 60.2 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Put 50 grams of the peas in a medium bowl and set aside. Put the remaining peas in a food processor with the tahini, herbs, two tablespoons of za’atar, the lemon zest and juice, three tablespoons of oil, a teaspoon of salt and a good grind of pepper and blitz to a smooth paste.
Step 2
Spread out on a large plate and use the back of a spoon to make a shallow well in the center.
Step 3
Put the radishes and spring onions in the bowl of reserved peas, add a tablespoon of oil, a pinch of salt and a good grind of pepper and toss to coat and combine.
Step 4
In a small bowl, whisk the remaining one tablespoon of za’atar and last three tablespoons of oil.
Step 5
Drizzle this over the pea dip, then top with the pea and radish mixture and serve.
Tips
No special items needed.
1 Reviews
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