Ingredients

Method

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

Method

Ingredients

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 pur e 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.

Find more dip recipes here. 

Photographs: Jan Ras
Productions: Abigail Donnelly
Food assistant: Bianca Strydom