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Crushed peas with mint

Published: 14 Oct 15
Updated: 18 Mar 24

April Bloomfield turns classic mushy peas into an elegant spread in this minty and lemony recipe. Best served spread thickly on plenty of toasted good-quality bread.

Prefer your peas with pasta? Try our pasta with pea pesto for a sweet, fresh take on dinner.

Easy
September 2015

Test kitchen approved

Serves 6 as a snack
Hands-on time 15 min

April Bloomfield turns classic mushy peas into an elegant spread in this minty and lemony recipe. Best served spread thickly on plenty of toasted good-quality bread.

Prefer your peas with pasta? Try our pasta with pea pesto for a sweet, fresh take on dinner.

Vegetarian recipes

Nutrition: per serving

Calories: 116kcals
Fat: 7.5g (1.9g saturated)
Protein: 5.1g
Carbohydrates: 5.7g (1.2g sugars)
Fibre: 2.7g
Salt: 1.3g salt

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Ingredients

300g fresh or frozen peas
25g aged pecorino or vegetarian alternative, finely grated, plus extra shavings to serve
1½ tsp sea salt flakes, plus extra to season
½ garlic clove, roughly chopped
Small bunch fresh mint, leaves removed
3 tbsp extra-virgin olive oil
Scant 2 tbsp lemon juice, plus extra to season
Toast slices and watercress to serve (optional)

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Method

Put all the ingredients in a food processor and pulse to a coarse purée. Scrape the mixture into a bowl, then roughly stir and smoosh a bit so it’s a little creamy but still chunky.
Season to taste with more salt and lemon juice – you want it to taste sweet and bright but not acidic. Serve with toast and watercress, if you like, scattered with extra cheese shavings.

Recipe from September 2015 Issue

Nutrition

Nutrition: per serving

Calories: 116kcals
Fat: 7.5g (1.9g saturated)
Protein: 5.1g
Carbohydrates: 5.7g (1.2g sugars)
Fibre: 2.7g
Salt: 1.3g salt

delicious. tips

Make this dip in the morning and keep covered in the fridge until the evening – just take it out to come to room temperature and check the seasoning before serving.