Ingredients
- 500 grams frozen peas, defrosted
- 65 grams tahini
- 40 grams picked flat-leaf parsley, roughly chopped
- 20 grams mint leaves (5-6 tbsp)
- 3 tablespoons za’atar
- 2 lemons, zest finely grated, to get 2 tsp, and juiced, to get 3 tbsp
- 105 milliliters olive oil
- Salt and black pepper
- 40 grams radishes, thinly sliced on a mandoline, ideally (about 4)
- 2 spring onions, thinly sliced on a slight angle
How to Make
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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.
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Step 2: Spread out on a large plate and use the back of a spoon to make a shallow well in the center.
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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.
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Step 4: In a small bowl, whisk the remaining one tablespoon of za’atar and last three tablespoons of oil.
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Step 5: Drizzle this over the pea dip, then top with the pea and radish mixture and serve.
We hope you enjoy this recipe!
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